Let the lamb chops sit at room temperature for about 20–30 minutes. Pat them dry and season with salt, black pepper, and red pepper flakes.

Heat a large cast iron skillet over medium-high heat and add olive oil until it shimmers.

Sear the lamb chops for 3–4 minutes on each side until a golden crust forms.

Reduce heat to medium and add butter, minced garlic, and rosemary. Baste the chops with the melted mixture for 2–3 minutes.

Check the internal temperature aiming for 130°F for medium-rare. Let them rest for 5–7 minutes.

Squeeze fresh lemon juice over the lamb chops before serving and arrange on a platter.