Pat the lamb loin chops dry on both sides with paper towels and place them on a large plate or tray.

In a small bowl, mix the fine sea salt, freshly ground black pepper, dried thyme, and dried rosemary until well combined.

Sprinkle the seasoning mixture evenly over both sides of the lamb loin chops, pressing it in gently with your fingers so it adheres.

Heat the olive oil in a large heavy skillet over medium-high heat until the oil is hot and shimmering but not smoking.

Place the seasoned lamb loin chops in the hot skillet in a single layer without crowding the pan.

Sear the lamb loin chops for about 3 to 4 minutes on the first side, until a deep golden-brown crust forms.

Flip the lamb loin chops and cook for another 3 to 4 minutes on the second side, adjusting the heat if needed to prevent burning.

Reduce the heat to medium-low and add the unsalted butter to the skillet, allowing it to melt around the lamb loin chops.

Stir in the minced garlic and fresh rosemary, letting them sizzle gently in the melted butter for about 30 seconds so they become fragrant but do not burn.

Tilt the skillet slightly and use a spoon to baste the lamb loin chops repeatedly with the hot garlic butter and rosemary mixture for 1 to 2 minutes.

Drizzle the fresh lemon juice into the skillet and give the pan a gentle swirl to mix it into the garlic butter sauce.

Check the doneness of the lamb loin chops and cook a little longer if needed, then remove them from the skillet and place them on a warm plate.

Spoon some of the garlic butter sauce from the skillet over the lamb loin chops and let them rest for 5 minutes.

Sprinkle the chopped fresh parsley over the lamb loin chops just before serving and pour any remaining garlic butter from the skillet on top.