Place all ingredients (except for lamb chops and canola oil) in a small mixing bowl and mix well (alternatively, place all ingredients in food processor and pulse – do not over-process) until mixture becomes a smooth paste.
Rub a little bit of herb mixture (about 2-3 teaspoons) into both sides of the lamb chops. Transfer lamb chops to a large plate, cover with plastic wrap and marinate in the refrigerator for 3-4 hours or overnight.
Heat canola oil in a large skillet over high heat until the pan is very hot and oil ripples. Transfer lamb chops to skillet and sear on each side for about 5 minutes – do not move chops until they are ready to be turned over; they should be nicely browned, slightly crusty and lift up easily. (This may produce smoke, so use your exhaust fan!). Transfer chops to platter and garnish with fresh mint sprigs.