Mix together the garlic, thyme, rosemary, salt, pepper, olive oil, and lemon together. Place the lamb chops in a dish or plastic bag and marinade the lamb from 1 hour -16 hours.
Heat up some olive oil in a cast iron skillet. Cook the lamb chops on each side for roughly 3 minutes. You are shooting for an internal temperature of 130-140 degrees.
Remove the lamb chops and allow to rest.
In the same skillet add the chicken stock and allow it to cook down and get all those bits off the bottom of the skillet. Then add the 2 tb. butter and cook the sauce until it has reduced by half.