Season the lamb chops generously with salt and pepper on both sides. Let them sit at room temperature for about 20 minutes to allow the flavors to meld.
If using fresh herbs, place a few sprigs on top of each lamb chop and place on a rimmed baking sheet.
Roast the lamb chops for about 10-15 minutes, depending on the desired level of doneness. For medium-rare, cook until the internal temperature reaches 145°F (63°C).
Once cooked to your desired doneness, remove the lamb chops from the oven and let them rest for a few minutes. This resting period allows the juices to redistribute, ensuring tender and juicy meat.