In a food processor, combine one red bell pepper, a handful of fresh parsley, and three minced garlic cloves. Blend until you achieve a chunky paste.

In a large mixing bowl, combine the processed marinade with your lamb chops. Add olive oil, fresh lemon juice, dried oregano, dried thyme, smoked paprika, onion powder, salt, and black pepper to taste. Ensure that each chop is generously coated.

Once the lamb chops have marinated for an hour, remove them from the refrigerator. Let the chops rest at room temperature for 20 to 30 minutes.

Preheat your oven to 400°F (200°C) and place a cast iron skillet on the stovetop over medium-high heat.

Once your skillet is hot, pour a tablespoon of olive oil into the pan. Add the lamb chops, searing them for 1 to 2 minutes on each side.

Carefully transfer the seared lamb chops to the preheated oven, placing the skillet inside. Bake for 10 to 15 minutes.

Once the lamb chops are cooked, remove them from the oven and let them rest for 3 to 5 minutes.