In a nonreactive bowl combine the mint, garlic, olive oil, lemon juice and add the pounded (optional) lamb chops to marinate for at least 30 minutes, up to a couple of hours, in the refrigerator. Bring the chops to room temperature before cooking
Heat a cast iron pan over high heat.
Remove the chops from the marinade, and discard the marinade. Liberally salt and pepper the chops and add them directly to the hot pan. Cook the chops 4 minutes per side, more for well-done.
When done, let the chops rest for 2 minutes and serve with a tomato, cucumber, onion, kalamata olives, mint and feta salad.