1. Pat the lamb chops dry with paper towels and generously season both sides with salt and black pepper.

2. In a small bowl, combine 2 tablespoon of olive oil, minced garlic, chopped rosemary, thyme, and lemon juice. Pour this mixture over the lamb chops, turning to coat them evenly. Marinate for 30 minutes in the refrigerator (or longer if desired).

3. About 10-15 minutes before cooking, remove the chops from the fridge to allow them to come closer to room temperature. Heat a heavy skillet over medium heat and add the remaining 1 tablespoon of olive oil.

4. Add the lamb chops to the hot skillet (in batches if necessary to avoid crowding). Sear for about 3-4 minutes on the first side, then flip and cook for another 2-3 minutes for medium doneness. Adjust the cooking time based on the thickness of your chops and your preferred level of doneness.

5. Transfer the cooked lamb chops to a plate and loosely tent them with foil. Allow the chops to rest for about 5 minutes, allowing the juices to redistribute throughout the meat.

6. Sprinkle the rested chops with freshly chopped parsley and serve immediately while warm.