Pat the lamb shoulder chops dry
Season both sides with salt, black pepper, garlic, and herbs
Let the chops sit at room temperature for 20 to 30 minutes
Heat a skillet, grill pan, or grill over medium-high heat
Add a little oil to the pan if using a skillet
Sear the chops for 3 to 5 minutes per side until browned
Reduce heat to medium-low
Cook for another 4 to 8 minutes per side, depending on thickness
Add butter, garlic, and rosemary or thyme during the last few minutes if desired
Check for doneness with a meat thermometer
Remove at 145°F for medium-rare or 160°F for medium
Rest the chops for 5 to 10 minutes before serving
Serve hot with your choice of sides