Whisk the avocado oil, garlic, rosemary, lemon zest, lemon juice, oregano, kosher salt, and black pepper in a small bowl until the seasonings are evenly suspended in the oil. The mixture should look glossy and flecked with herbs, with no dry clumps of seasoning at the bottom.

Blot the lamb chops thoroughly with clean paper towels, then arrange them in a glass container or reusable silicone bag. A dry surface helps the herb oil adhere closely to the meat instead of becoming watery.

Pour the marinade over the chops and turn them until all sides are coated, including the edges near the bone. The lamb should have an even sheen of oil, garlic, and rosemary rather than a pool of marinade sitting underneath.

Let the chops marinate for at least 30 minutes, then cook them by grilling, pan-searing, or smoking as desired. The herbs should smell fragrant and the lamb should look evenly seasoned before it goes over the heat.