Preheat a grill to medium-high.
Season the lamb chops to taste with sea salt and black pepper.
8 lamb chops, Sea salt and freshly ground black pepper
In a bowl, combine the olive oil, garlic, oregano, and lemon zest.
⅔ cup extra-virgin olive oil, 2 garlic cloves, 1 tbsp. fresh oregano, 1 tbsp. fresh lemon zest
Brush the chops generously with the oregano-garlic oil.
Cook the lamb chops for 4 to 5 minutes per side on the preheated grill.
Let the lamb chops rest for 5 to 6 minutes.
In a bowl, whisk together the Dijon mustard, white wine vinegar, mint, and season with salt and pepper to taste.
3 tbsp. Dijon or whole-grain mustard, 2 tbsp. white wine vinegar, ⅓ cup mint leaves
Serve the lamb chops with the Dijon-mint sauce drizzled on top.