Step 1

Remove the lamb chops from the refrigerator and seaon with 1 teaspoon kosher salt. Set aside at room temperature for at least 5 minutes. Meanwhile, finely chop 4 garlic cloves and 1/4 cup fresh herb leaves and set each aside separately.

Step 2

Melt 1 stick unsalted butter in a 12-inch skillet over medium-high heat until sizzling but not yet browned. Add the lamb chops and sear until browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F for medium doneness, flipping halfway through, 8 to 12 minutes total.

Step 3

Add the garlic and 1/4 teaspoon black pepper to the butter, and cook for 1 minute more. Remove from the heat and garnish with the herbs.