1. Season chops:
Pat American lamb chops dry and season generously on each side with salt and pepper. Let sit at room temperature for 30–45 minutes.     

2. Bake chops:
Preheat the oven to 250°F. Place lamb chops on a rimmed sheet tray. Cook until the internal temperature reaches 115–120°F. This will take about 15-20 minutes depending on thickness. It’s ok that they aren’t fully cooked yet! The sear will finish off the cooking.     

3. Make salad:
Meanwhile, in a large bowl, combine mixed greens or arugula, mint, parsley, red onion, snap peas, and cucumber.    In a separate bowl, whisk together the lemon juice, Dijon, honey, salt, pepper. Slowly stream in the olive oil while whisking to emulsify the dressing. Toss the salad lightly with the dressing just before serving.                                 

4. Sear lamb:
Heat a cast iron pan over high heat until very hot. Add oil to the pan and sear chops for 1–2 minutes per side until deeply browned. Turn down the heat to medium and add the butter in the center of the pan and let it melt. Into the melted butter add the garlic, lemon zest, and rosemary. Swirl to infuse the butter and baste the chops a few times to give them more flavor. 

5. Rest and serve:
Let chops rest for 5 minutes. Internal temp should rise to 125–130°F for medium-rare. Plate lamb chops alongside or over the lemony mint salad. Spoon any pan juices over the meat and finish with an extra squeeze of lemon if desired.