Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced.
Add the lemon juice, olive oil, and red wine and combine.
Place the chops in a glass or ceramic dish just large enough to hold them in a single layer.
Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill to medium-high heat (or you can sear these in a pan coated with olive oil). Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side (the same time applies for pan searing).
Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste.
Add the yogurt, salt, and pepper and pulse until combined.
Transfer to a bowl, cover, and refrigerate for a few hours or overnight to allow the flavors to develop.