Mince the parsley, rosemary, and garlic on a large cutting board, then scrape them all together into one big pile and sprinkle the lemon zest and salt on top.
Mince the entire pile of herbs and aromatics together with your knife to create a coarse paste. Transfer to a bowl and mix with the olive oil.
Rub the paste on the lamb, coating thickly and evenly on all sides. Cover and refrigerate for at least 4 hours.
Preheat the oven to 400˚F.
Heat a wide, heavy-bottomed sauté pan or cast iron skillet over medium-high heat for about 4 minutes until searing hot. Add the lamb chops, making sure not to crowd the pan, and cook for about 3 minutes per side until browned.
Transfer the pan to the oven and cook until a meat thermometer inserted into the thickest part of the chop registers 145˚F for medium-rare and 150˚F for medium doneness. (Make sure not to rest the tip of the thermometer against the bone, or you'll get an inaccurate reading.)
Remove the pan from the oven with potholders or mitts and transfer the lamb to a plate or cutting board. Let rest, loosely covered with foil, for 5 minutes before serving.