In a small bowl; mix the chopped garlic, thyme, rosemary, and canola oil. Rub mixture all over the lamb chops. Marinate for at least 30 minutes, or overnight in the fridge. Bring to room temperature before cooking.
Pre-heat grill or cast iron skillet over medium-high heat until it just starts to smoke. Add a small drizzle of canola oil if using a skillet.
Season the lamb on all sides with kosher salt and freshly ground pepper.
Sear the lamb chops for about 3 to 4 minutes on each side, depending on thickness. For medium-rare the internal temperature should be 120 to 125 degrees.
Rest the lamb chops for 10 minutes before serving.
To make the Mint Chimichurri
Add the olive oil, red wine vinegar, mint, parsley, garlic, red pepper flakes and salt to the Vitamix blender container. Pulse on high for a few times until the ingredients are well chopped, but not completely puréed.
Transfer the chimichurri sauce to a small bowl or jar. Taste for seasoning and add more salt, red wine vinegar or red pepper flakes as desired to your taste. Place plastic wrap directly on top of the chimichurri to preserve the color, and store in the refrigerator until serving.
The mint chimichurri recipe makes extra. Save for other uses up to two days in the refrigerator.