1. Start by taking the lamb chops out of the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
2. In a small bowl, mix together the softened butter, minced garlic, rosemary, and thyme. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Season the lamb chops generously with salt and pepper.
4. Once the oil is hot and shimmering, add the lamb chops to the skillet. Sear them for about 3-4 minutes on each side, until they develop a nice golden crust.
5. Reduce the heat to medium, and add the garlic herb butter to the skillet. Spoon the melted butter over the chops as they cook for an additional 2-3 minutes, or until they reach your desired level of doneness.
6. Remove the chops from the skillet and let them rest for about 5 minutes. This is crucial for juicy, tender lamb chops.
7. Serve with lemon wedges for a fresh, zesty finish.

The key to perfect lamb chops is a good sear and a little patience. Remember, the resting time allows the juices to redistribute, ensuring every bite is as tender as the next.