Season both sides of lamb chops with salt and black pepper.
In a bowl, combine garlic, rosemary, thyme, parsley, and olive oil. Rub marinade on both sides of lamb chops. Cover and marinate for at least 30 minutes at room temperature.
In a large skillet, heat olive oil over medium-high heat. Add lamb chops and sear until browned, about 3 minutes.
Flip chops and cook until meat reaches an internal temperature of 51°C /125°F (medium-rare) about 3-4 minutes. Rest for 10 minutes.
In a large skillet, bring water and green beans to a boil on high heat, cooking for about 3 minutes. Drain green beans and wipe dry with paper towel.
Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
Serve green beans with lamb chops.