Season the lamb chops with salt and pepper on both sides.

In a large skillet over medium-high heat, melt half the butter.

Add the lamb chops to the skillet and cook for 3-4 minutes per side, or until browned and cooked to your desired doneness.

Remove chops from pan and let rest on a wire rack.

As chops rest, add other half butter to pan and melt.

Add shallot and garlic and heat until fragrant, about 45 seconds.

Stir in wine to deglaze pan, stirring up browned bits of lamb. Add Italian herbs.

Bring sauce to boil and let reduce and thicken, about 2 minutes.

Drizzle sauce over lamb.

Optional: Sprinkle fresh parsley or sprigs of rosemary over the lamb chops before serving.

Serve the garlic butter pan seared lamb chops with your favorite side dishes such as roasted vegetables, mashed potatoes, or a simple salad.