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Combine all marinade ingredients in a food processor, blender, or use an immersion blender to form a smooth mixture. Taste and adjust with salt/pepper if desired.
Pour the marinade over the lamb chops and rub it in thoroughly. Cover and refrigerate for up to 24 hours. If pressed for time, cooking immediately is also an option.
Heat a large skillet (preferably cast iron) over high heat. Sear the lamb chops for about 2-3 minutes on each side (depending on thickness), then finish in the oven at 350F until the internal temperature reaches 145F.
Remove the lamb chops from the pan and allow them to rest on a cutting board or wire rack for 5 minutes.
Using the same skillet, reduce the heat to medium. Add 4 tablespoons of unsalted butter and ½ cup beef stock.
Scrape up the browned bits from the bottom of the pan while stirring the sauce for 1-2 minutes.
Pour the sauce over the lamb chops and serve immediately.