Preheat oven. Meanwhile, heat a large pan over high heat until very hot.
Season lamb chops on both sides with kosher salt and black pepper. Sear lamb in batches. Transfer lamb to a rimmed baking sheet, then continue with remaining lamb chops.
In a small bowl, combine parsley, oregano, garlic, lemon zest, dijon, kosher salt, and remaining black pepper. Drizzle in extra virgin olive oil, then whisk to combine.
Place sauce on top of each lamb rib chop, then roast in preheated oven until internal temperature reaches for medium rare.
Allow lamb to rest for at least 5 minutes before serving.