Using paper towels, dry the chops and discard any loose bone fragments.
In a small bowl, mix all the ingredients minus the lamb chops.
Put the lamb chops in a deep baking dish or plate, and pour the marinade over the entire lamb, rubbing it in the meat. Cover with plastic wrap and marinate in the refrigerator for half an hour. For a deeper flavor, marinate overnight, turning the chops occasionally.
After marinating, remove from the fridge and let the chops rest at room temperature for 30 minutes.
Heat the oil in a cast iron pan over high heat until it begins to smoke. Sear the lamb on the pan in 2 batches for 3-4 minutes on each side, depending on the thickness until done to your liking. (3 minutes per side for a medium doneness).
Let stand 5 minutes before serving. Sprinkle with a little extra dry oregano to give it more flavor and some extra lemon juice if you’d like.