Place mint, parsley, garlic, red pepper flakes, salt and pepper in a food processor and pulse together until mint and parsley are finely chopped (alternatively, you can chop the mint and parsley by hand and mince the garlic). Stir in the olive oil, red wine vinegar and lime juice. Taste and adjust red pepper flakes, salt, and pepper to your preference. Place into a covered container and put in the refrigerator while you prepare the lamb.
Heat a large skillet or grill pan over high heat and spray with cooking spray. Season lamb chops with salt and pepper and cook for 6 minutes on the first side, and 3-6 minutes on the second side depending on the doneness that you like your lamb (3 minutes for rare, 4 for medium/rare, 5 for medium, and 6 for medium/well).
Take the chops off of the heat and let rest for 5 minutes before serving. Give the prepared chimichurri a quick stir and equally distribute the sauce over each chop (approximately ¼ cup each).
One Serving is 1 cooked chop with 1/4 cup chimichurri