Rinse and pat dry your lamb racks. Place each on a cutting board. Slice in between the ribs to yield individual pieces. In a small bowl, whisk together the seasonings (garlic powder, onion powder, paprika, Italian herb blend). Rub 1 tablespoon of olive oil all over the lamb pieces and then season both sides generously with the spice mixture.

Heat 2 tablespoons of olive oil in a large skillet or griddle pan over medium-high heat. Once the pan is hot, add the seasoned lamb pieces in a single layer. Cook for 2 minutes per side for medium-rare, or 3 minutes per side for well-done.

Serve the cooked lamb chops immediately with the Green Goddess sauce on the side. Garnish with lemon wedges and fresh chopped parsley.