Step 1

Stir together sage, thyme, garlic, mustard, salt, pepper and ¼ cup plus 2 tablespoons of the oil in a large bowl until combined. Add lamb chops, using your hands to evenly coat with herb mixture. Cover bowl with plastic wrap, and refrigerate at least 1 hour or up to 2 hours. Remove chops from refrigerator 15 minutes before cooking.

Step 2

Heat remaining 1 tablespoon oil in a large skillet over medium high. Once oil begins to shimmer, add as many chops as can fit in skillet without crowding (about 6). Cook, undisturbed, until golden brown, 2½ to 3 minutes. Flip chops using tongs, and add ½ tablespoon butter to skillet; as butter melts, spoon over chops. Cook until golden brown, 2½ to 3 minutes, or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium rare) or to desired degree of doneness. Repeat process with remaining chops and butter. Serve warm or at room temperature. Store in an airtight container in refrigerator for up to 3 days.