Pat the lamb chops dry with paper towels, then season both sides generously with salt and freshly ground black pepper.

Place a heavy skillet over medium-high heat, add olive oil, and heat until it shimmers and just begins to smoke, about 2 minutes.

Add lamb chops, searing undisturbed for 3–4 minutes per side, until golden brown and the internal temperature reads 130°F.

Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes.

In a small bowl, mash softened butter with minced garlic, chopped rosemary, thyme, parsley, and lemon zest until evenly blended.

Return skillet to low heat, add the garlic herb butter, swirling gently until melted and aromatic, about 1 minute.

Arrange lamb chops on warmed plates, spoon the melted garlic herb butter over each chop, garnish with extra parsley, and serve immediately.