Prep Lamb Chops: Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight. 

Mint Chimichurri: Meanwhile, prep Mint Chimichurri by adding ingredients to food processor. Blend until it has a smooth consistency. Taste and adjust salt, red pepper flakes (if using) or garlic. Cover and refrigerate until use. 

Grill: Ensure grill grates are clean and rub with olive oil. Bring grill up to medium-high heat. Remove lamb chops from marinade and let any excess oil drip off (otherwise it will cause flare-ups). Place lamb chops over direct heat and let cook 3-5 minutes per side or until the internal temperature reaches 130-135 degrees F. (for medium-rare). Ultimate cook time will depend upon how thick your lamb chops are so use a digital meat thermometer to keep a close watch so you don't over-cook. 

Rest: Remove chops from grill and place on a plate. Let rest 5-10 minutes. 

Serve: Serve with Lemon Couscous and Mint Chimichurri sauce.