1. Bring the lamb chops to room temperature for at least 30 minutes before cooking. Preheat the oven to 300°F.
2. Pat the lamb chops dry with a paper towel and season them generously with kosher salt and freshly ground black pepper (about 2 teaspoons of salt and 1 teaspoon of pepper– but feel free to measure to taste). Score the fat cap (the bright white section on top of the meat) in a crosshatch or diagonal pattern, making sure to only cut the fat– not the meat itself.
3. Heat a cast iron or oven-safe heavy-bottomed skillet over medium-high heat. Add the olive oil and heat the pan until very hot– just before it begins to smoke.
4. Add the lamb chops, fat side down, and cook for 3 minutes.
5. Flip the lamb chops and add the butter, rosemary, and garlic to the pan.
6. Place the cast iron in the preheated oven and cook for an additional 12-15 minutes, or until the lamb registers 115°F with an internal instant-read thermometer.
7. Remove the lamb from the oven and baste each chop a few times with the drippings in the pan. Cover the pan with aluminum foil. Allow the lamb to rest for 8-10 minutes, or until it reaches 125F internally (for medium-rare).
8. Slice the lamb into chops and serve with the mint gremolata.

How to Make the Mint Gremolata

1. Add the parsley, mint, garlic, lemon zest, lemon juice, and olive oil to a small bowl and stir to combine.
2. Season with salt and pepper to taste and serve immediately. Store any leftovers in an airtight container in the fridge for up to 24 hours.