Pat lamb chops dry with a paper towel and season to taste with salt and pepper. In a large bowl, combine 3 tablespoons olive oil, garlic, parsley, rosemary, and thyme, whisking well.

Add the chops to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, up to overnight.

30 minutes before cooking, remove lamb chops from the refrigerator. Heat remaining olive oil in a large cast iron skillet or other heavy-bottomed pan set over high heat. In 2 batches, add the lamb chops and sear for 2-4 minutes per side, depending on desired doneness.

Transfer the cooked chops to a serving plate, tent with foil, and rest for 5-10 minutes.

Discard all but about 1 tablespoon of oil from the pan. Add the butter and allow to melt, then whisk in the flour for 1-2 minutes, until thickened. Slowly add the wine or chicken broth, whisking between additions and allow to simmer for 3-4 minutes, adding more to thin it out, as desired. Season with a bit of salt and pepper, as needed, then serve over lamb.