Bring the lamb chops to room temperature by letting them sit on the counter for 30 minutes before cooking.
Generously season the lamb chops on both sides with kosher salt and freshly ground black pepper.
Heat a large, heavy-bottomed skillet or cast-iron pan over high heat. Add the olive oil and swirl to coat the surface. Carefully place the seasoned lamb chops in the pan, making sure not to overcrowd. Sear the chops for 3-4 minutes per side, or until a golden-brown crust forms.
Reduce the heat to medium-low and add the garlic, rosemary, and butter to the pan. Tilt the pan and use a spoon to continuously baste the lamb chops with the fragrant, melted butter. Cook for an additional 2-3 minutes per side, or until the chops reach your desired level of doneness.
Transfer the pan-seared lamb chops to a cutting board and let them rest for 5-7 minutes.
Serve the lamb chops warm, with lemon wedges on the side for a refreshing contrast to the rich meat.
