Pat lamb chops dry with paper towels
Season both sides with salt and black pepper
Add optional seasonings: garlic powder, rosemary, thyme, paprika, or cumin
Heat a cast-iron skillet or heavy pan over medium-high heat
Add 1–2 tbsp high-smoke oil (avocado, canola, grapeseed, or refined olive oil)
Place lamb chops in the pan in a single layer
Sear 2–4 minutes per side until browned
Reduce heat to medium if they brown too quickly
Cook until desired doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Add optional finishing butter: reduce heat, add 1–2 tbsp butter and smashed garlic, then baste 30–60 seconds
Transfer to a plate and rest 5–10 minutes
Serve hot