Put the lamb chops on a platter or sheet pan to season.
Liberally season each chop on both sides with salt, black pepper, and dried oregano.
Spread a little mustard on each chop with your fingers to coat evenly. Wash your hands.
Sprinkle on minced garlic. Then drizzle a small amount of extra virgin olive oil and a squeeze of lemon juice on each chop. Let the chops sit and marinate for 5-10 minutes while you heat the grill to high heat.
You want a really hot grill so you can sear the chops on each side. Sear each lamb chop for around 2 minutes a side for rare. Approximately 3 minutes a side for medium to medium-rare. Make sure to only flip each chop once. This will ensure the spices make a nice crust on the outside and the fat caramelizes.