1tablespoonfinely chopped fresh rosemarydried rosemary is not a good substitute here
freshly ground black pepperto taste
In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)
Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
Transfer lamb chops to platter and let rest 5 minutes before serving.
You can find lamb rib chops already cut in the grocery store, but I've found that it's less expensive to buy lamb rib roasts and cut them into individual chops with a very sharp knife.