Lamb Chops with Asparagus-Feta Salsa Verde

In a Pyrex dish just large enough to hold the lamb chops in a single layer, combine the lemon juice, 3 tablespoons of olive oil, oregano, salt, and pepper. Place the lamb in the dish and turn to coat the chops with the marinade. Cover and refrigerate while you make the salsa verde. (If you marinate the lamb the night before, that's even better.) Preheat the over to 250 degrees F. In a large skillet, heat the remaining 1 tablespoon olive oil over high heat until almost smoking. Remove the chops from the marinade. Sear in 2 batches on both sides just to brown the chops, then reduce the heat to medium-high and cook for almost 4 minutes per side for shoulder chops, 2 1/2 minutes per side for rib chops, and 1 1/2 minutes per side for loin chops for medium rare, adding another 20-30 seconds per side for medium-well done. Place the first batch of chops on an ovenproof platter in the oven to keep warm while you cook the remaining chops. Remove the chops from the oven and let rest for 3 minutes to allow the juices to be reabsorbed. Spoon the salsa over the chops and serve immediately.