Season both sides of the lamb chop generously with salt and pepper.

Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.

Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.

Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.

Sear until the surface is browned, about 2 to 3 minutes.

Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.

Rest lamb chops for 10 minutes before serving.