In a small bowl, combine softened butter, rosemary, thyme, minced garlic, and lemon zest. Mix well and set aside at room temperature.

Pat lamb chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let sit at room temperature for 5 minutes.

Heat a cast iron skillet over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.

Place lamb chops in the hot skillet without overcrowding. Sear for 3-4 minutes on the first side until a golden-brown crust forms.

Flip the lamb chops and cook for an additional 3-4 minutes for medium-rare, or until desired doneness is reached. Internal temperature should reach 130-135°F for medium-rare.

Reduce heat to low and add the herb butter to the skillet. Baste the lamb chops with the melted herb butter for 1 minute.

Transfer lamb chops to a serving plate and spoon remaining herb butter over the top. Let rest for 3-5 minutes before serving.