Combine all of the ingredients in a food processor or blender, except for the olive oil, and pulse until finely chopped.
For the Lamp Chops:
Place lamb chops in a shallow bowl. Add 1/4 cup extra virgin olive oil and the minced garlic. Season with kosher salt and pepper. Toss to coat evenly. Set aside and let marinate at room temperature for 15 minutes.
After the ribs have marinated, heat remaining tablespoon extra virgin olive oil over medium-high heat in a large skillet. When the oil is shimmering, working in batches, sear the lamb chops in the pan until a deep golden brown crust has formed, about 2-3 minutes per side for medium rare. Transfer the lamb to a cutting board or platter and let rest for 5-10 minutes before serving.
Drizzle with Mint Chimichurri. Serve and enjoy!
For the Mint Chimichurri: This sauce is best served immediately; however, you can store it, covered on the countertop for about 2 days.