Make the rosemary compound butter

• Mash the softened butter with the chopped rosemary, minced garlic, salt and pepper until well combined.
• Shape into a log or small block and chill until firm.

Season the lamb chops

• Pat the lamb chops dry and season both sides generously with salt and pepper.
• Drizzle with olive oil and rub it in.

Sear the lamb chops

• Heat a frying pan over high heat until very hot.
• Sear the chops until deeply browned, turning once, for a medium-rare center.

Baste with compound butter

• Lower the heat, add a spoonful of the rosemary butter to the pan and let it melt.
• Baste the chops continuously with the foaming butter until glossy and cooked to your liking.

Rest and serve

• Transfer the chops to a plate and rest so the juices settle.
• Top with a slice of the remaining rosemary compound butter and serve.