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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
In a small bowl, combine the minced garlic, 2 tbsp of the chopped oregano, 1 tbsp olive oil, and the kosher salt. Rub the mixture evenly over both sides of all 8 lamb chops. Let the chops rest at room temperature for 30 minutes.
Heat the remaining 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb chops in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes, until a deep golden-brown crust forms on the underside and the chops release easily from the pan.
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