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In a small bowl, whisk together 2 tablespoons of the garlic-infused oil, the 2 tablespoons chopped rosemary, lemon zest, Dijon mustard, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops. Let the chops rest at room temperature for 30 minutes.
Heat the remaining 1 tablespoon garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb chops in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside.
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