Mix all the ingredients for marinade.
Coat lamb chops in a dish and cover.
Put in the fridge for 1 hour and allow the marinade to work its magic.
After marinating, place on counter to bring the lamb chops to room temperature.
Heat a medium sized skillet, with avocado oil, to medium heat.
Sear the lamb chop on both sides, 2-4 minutes per side.
Let meat rest for 5 minutes.
Medium rare should be internal temp of 135 degrees.
Garnish with fresh parsley, if desired.