Remove the lamb chops from the refrigerator 20-30 minutes before searing to allow them to come to room temperature. Pat them dry with a paper towel and season generously with salt.

Combine the pink, black, and white peppercorns in a mortar and pestle and crush into a fine powder.

Press the crushed pepper firmly onto both sides of the lamb.

Let chops sit at room temperature for 20–30 minutes.

Heat a cast iron skillet over medium-high heat.

Add the olive oil. When shimmering, add the lamb chops.

Sear until deeply browned, about 3-5 minutes per side. Aim for around 130–135°F for medium rare or 140–145°F.

Remove lamb to a plate and rest.

Lower heat to medium. Discard excess fat, leaving about 1 tbsp in the pan.