Preheat your oven to 400°F (200°C). While the oven heats, prepare the marinade by combining olive oil, the zest, and juice of one lemon, minced garlic, chopped fresh rosemary, dried oregano, salt, black pepper, paprika, and Baharat spice in a small bowl. Whisk the ingredients together until fully blended.

With the marinade ready, generously coat each lamb chop, making sure to apply it evenly on all sides. Ensure the lamb is well covered to maximize flavor. Let the chops marinate for at least one hour, allowing the spices and herbs to deeply infuse into the meat. For even better results, you can refrigerate them for up to overnight.

After marinating, heat a cast iron skillet over high heat. Once the skillet is hot, carefully add the lamb chops, searing them for about 2 minutes per side until a rich, golden-brown crust forms. This process locks in the juices and enhances the flavor. Once seared, transfer the lamb chops to the preheated oven and bake for 8 to 10 minutes. Start checking the internal temperature around the 6-minute mark. When the lamb chops reach an internal temperature of 137°F (58°C), remove them from the oven immediately.

Once out of the oven, allow the lamb chops to rest for about 5 minutes. This resting period lets the juices redistribute and allows the internal temperature to rise to about 145°F (63°C), achieving the perfect level of doneness. For a finishing touch, garnish the lamb chops with fresh herbs like rosemary, parsley, or thyme, adding a vibrant pop of color and an extra layer of flavor. Your perfectly cooked Mediterranean lamb chops are now ready to serve and enjoy. Bon appétit!