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Combine the radishes, scallion, yogurt, 2 garlic cloves, 1 tsp red wine vinegar, 1/4 tsp salt, 1/4 tsp pepper in a bowl and let sit 30 minutes.
Combine 2 tbsp red wine vinegar, the oregano, 1 clove garlic, honey, 1/4 tsp salt, 1/4 tsp pepper, and some 3 tbsp olive oil. Blend well.
Heat a skillet on high. Brush the lamb chops with olive oil and season with salt and pepper. Sear for about 3 minutes on each side. Remove from the pan and immediately drizzle with the oregano vinaigrette. Let rest under tin foil 5 minutes.