Start by preparing your marinade. In a small bowl, mix together 2 tablespoons of olive oil, garlic, rosemary, thyme, salt, and pepper. Pat the lamb chops dry with paper towels, then rub the marinade evenly over all sides. Cover and let marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.

Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat. Once hot, add the lamb chops in a single layer, without overcrowding the pan. Sear for 3–4 minutes on each side until a golden-brown crust forms.

Reduce the heat to medium. Add butter to the skillet and tilt the pan slightly to one side. Use a spoon to baste the lamb chops with the melted butter and pan juices for another minute or so.

For medium-rare lamb chops, remove them from the pan when they reach an internal temperature of 125°F. Transfer to a plate, tent with foil, and let them rest for 5 minutes. Serve warm with lemon wedges for brightness.