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Wash the lamb chops and pat dry
Mix all marinating ingredients (oil, yoghurt, ginger paste, garlic paste, onion powder, black pepper, paprika powder, all purpose seasoning, oregano, and cajun seasoning) together and coat the chops. Leave aside
For the chimichurri sauce, finely chop the parsley, garlic, and red chilli pepper
Add oregano, chilli flake, lemon juice, olive oil, and salt to the parsley mixture and mix well. Add more olive oil if the texture is too thick. Leave aside
Heat up the skillet on high heat
Add butter to the skillet
Add the chops and thyme to the skillet
Use a flat spoon to press down the chops for 2-3 seconds to brown
Cook for 2 minutes on each side (adjust time based on size and depth of meat)
Plate the chops with your favourite sides and top with chimichurri sauce
Serve and enjoy