Pat the lamb rib chops dry and season generously with salt and pepper on both sides.

Heat butter (or olive oil) in a skillet over medium-high heat until shimmering.

Sear the chops 2-3 minutes per side until a golden crust forms and they reach your desired doneness (about 130-135°F for medium-rare).

In the last minute of cooking, add garlic, rosemary, and thyme to the pan and baste the chops with the herb butter.

Remove from the pan and let rest 5 minutes before serving. Squeeze fresh lemon over the top and garnish with parsley if desired.