Slice rack of lamb lion chops into steak pieces. Pat the lamb chops dry with paper towels. Season both sides generously with sea salt (or kosher salt), ground black pepper, and Mrs. Dash seasoning (if using).

Add butter, fresh garlic cloves, and rosemary into a cast-iron skillet over medium-high heat. When hot, and butter is garlic infused add the lamb chops and sear for 3 - 4 minutes per side, until they develop a nice golden crust. Lower the heat slightly if needed to prevent burning. Tilt the pan slightly and use a teaspoon to baste the chops with the garlic butter for another 1 - 2 minutes.

Lamb is best served medium-rare to medium (internal temperature around 135 - 145°F). Cook a little longer if you prefer it well done.

Remove cooked lamb chops from the pan and let them rest for 5 minutes. Drizzle pan-seared lamb chops with the remaining garlic butter from the pan, sprinkle with freshly chopped parsley or fresh herbs of your choice, and serve.