1. Pull lamb chops out of fridge 30 minutes before cooking. This lets them come to room temperature so they cook evenly. Cold meat develops crust but stays raw in middle.

2. Pat chops completely dry with paper towels. Season both sides liberally with kosher salt and freshly ground black pepper. Don’t be shy with seasoning.

3. Heat cast iron skillet screaming hot over medium-high heat. You want meat to sizzle immediately when it hits pan. Add olive oil once pan is hot and let heat another minute.

4. Carefully place lamb chops in pan without crowding. Cook undisturbed for 3-4 minutes until deep golden-brown crust forms. Don’t move them or you won’t get beautiful sear.

5. Use tongs to flip each chop and cook another 3-4 minutes on second side. Chops should develop same gorgeous crust. Patience pays off here.

6. Reduce heat to low and add butter, garlic, rosemary, and thyme to pan. As butter melts, tilt pan and use spoon to continuously baste chops for about 5 minutes.

7. Remove from heat and check internal temperature with meat thermometer. For medium-rare, you want 125°F. Cover loosely with foil and let rest 10 minutes. Temp will rise another 5 degrees as they rest.