In a medium bowl, whisk together olive oil, minced garlic, chopped shallot, apple cider vinegar, honey mustard, rosemary, thyme, lemon zest, salt, and black pepper. Set aside 1/4 cup of the mixture in the refrigerator for serving later.

Place the lamb chops in a large bowl and pour in the remaining olive oil mixture and cover. Marinate for at least 2 to 6 hours, occasionally turning chops to ensure even coating. Once marinated, drain the lamb chops.

Pat both sides of the lamb chops dry with paper towels, then season with additional salt and pepper as needed.

Heat vegetable oil in a large cast-iron skillet over medium-high heat. Cook the lamb chops in a single layer, working in batches if necessary, for about 3-4 minutes per side or until they reach an internal temperature of 145°F, or your preferred doneness. Let them rest for 5 minutes before serving.

Serve immediately with the reserved 1/4 cup of olive oil mixture.