Let the bone-in lamb loin chops sit at room temperature for about 20 minutes. Pat them dry with a paper towel and season generously with kosher salt and freshly ground black pepper on both sides.

Heat a cast iron skillet over medium-high heat for about 5 minutes until very hot. Add olive oil and allow it to shimmer for about one minute.

Carefully place seasoned lamb chops into the hot skillet, searing for 3 to 4 minutes on one side until a golden brown crust forms.

Using tongs, flip the lamb chops and sear for another 3 to 4 minutes on the second side for a beautiful crust and medium-rare finish.

Reduce the skillet heat to medium-low. Add salted butter, minced garlic, fresh rosemary, and thyme to the skillet. Baste lamb chops with the flavorful mixture until the internal temperature reads 125°F.

Remove lamb chops from the skillet and let them rest for about 10 minutes covered loosely with foil to redistribute juices.