1cuplightly packed fresh mint leaves,finely chopped
¾cuplightly packed fresh parsley,finely chopped
¼cuprice or red wine vinegar
pinchred pepper flakes
1/2cupgood olive oil
In a medium bowl or glass jar, combine all ingredients really well; season with additional salt and pepper (if needed). Store in the refrigerator until ready to use.
Take lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.
In a small bowl, combine mustard, olive oil, honey, salt + pepper; brush marinade all over the chops; cover and chill 30 minutes or up to 4 hours.
Preheat a large cast-iron skillet or grill over medium–high heat. If using a pan, add canola or grapeseed oil and swirl around. Place the chops in pan or grill and sear 4 minutes per side or until lamb reaches desired doneness (for medium-rare,135°; medium, 140°; medium-well, 145°).