Season the chops, both sides, with kosher salt and black pepper.
Combine the olive oil, butter, rosemary, thyme, oregano, and mustard in a resealable plastic gallon bag. Juice and zest the lemon and add to the bag. Add the lamb to the bag. Massage the chops in the bag to distribute the marinade evenly.
Place the chops and marinade in the fridge for 90 minutes. Remove from the fridge and let come to room temperature for 30 minutes.
Heat your grill to high. Remove the chops from the marinade and discard the marinade. Grill the chops on each side to your preferred doneness. 3-4 minutes will result in medium-rare chops.
Serve with Toum and Saffron Rice or your favorite Greek side dishes.