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Make the spice rub by mixing paprika, cumin, oregano, turmeric, and coriander in a small bowl
Season both sides of lamb with salt and spice rub and allow to sit at room temperature for 20-30 minutes
Grate garlic fine and add to a tall and narrow vessel
Add lemon zest, juice, parsley, ¼ teaspoon salt, and a few cracks of pepper and let sit for 5 minutes
Add tahini, olive oil, and ¼ cup water to the vessel
Blend well with stick blender and add more water until the consistency is like a thick sauce
Check seasoning and adjust salt and lemon as needed
Preheat a cast iron pan over medium-high heat
Add ghee or avocado oil to coat the bottom of the pan
Place a few lamb chops in the pan without overcrowding and cook for 3 minutes
Flip the chops and cook another 2 minutes
Cook the remaining chops in batches and keep cooked chops warm under foil
Serve lamb chops with green sauce