Remove lamb chops from the refrigerator and let them sit at room temperature for about 15 minutes.

Pat the lamb chops dry with paper towels and season both sides with salt, pepper, garlic powder, and rosemary.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the lamb chops to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.

Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.