Step 1

Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight.

Step 2

Meanwhile, combine Lamb Sauce ingredients in a food processor or wide mouth mason jar (or other container suitable for using with an immersion blender). Process in the food process or use an immersion blender with the mason jar to fully combine sauce. Taste and adjust seasoning, as desired. The sauce can be refrigerated up to 3 days if you want to make it ahead of time.

Step 3

bring a large skillet to medium-high heat. Add a little drizzle of olive or avocado oil and swirl to coat the pan. In batches if necessary, add lamb chops to the skillet and cook approx. 2-3 minutes per side or until the internal temperature reaches 130 degrees F. (for medium-rare).  Remove lamb chops from pan and lest rest 5-10 minutes.

Step 4

After resting, serve lamb chops with the lamb sauce with some couscous and greens.