Arrange the lamb rib chops in a single layer on a rimmed baking dish or large plate. Season both sides evenly with kosher salt and black pepper, gently pressing the seasoning onto the meat.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and chopped rosemary until combined.

Pour the Greek lamb marinade over the chops and turn them until both sides are evenly coated.

For a quick marinade, leave the lamb for 30 minutes, turning the chops halfway through. Alternatively, cover and refrigerate overnight for deeper flavor. If refrigerated, allow the chops to lose some of their chill before cooking.

Heat the avocado or vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. For an outdoor grill, preheat it appropriately and lightly oil the cooking surface.

Remove excess marinade from the chops and arrange them in a single layer. Avoid overcrowding the pan or grill and cook in batches when necessary.

Grill or sear the Greek Lamb Chops for approximately 3–4 minutes per side, depending on their thickness and your preferred doneness. For food safety, the USDA recommends cooking lamb steaks, roasts, and chops to a minimum internal temperature of 145°F (63°C), followed by at least a 3-minute rest.

Rest the cooked lamb briefly before serving. Garnish with fresh oregano and flaky sea salt, then serve with fresh lemon wedges.