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In a small bowl, combine 5 tablespoons of olive oil with the lemon juice, garlic, rosemary, thyme, mint, onion powder, sea salt, black pepper, and crushed red pepper flakes (if using). Mix until combined.
Pat the lamb chops dry with a paper towel. Place them in a zip lock bag and pour the marinade over them. Move them around to coat well, and marinate for 30-60 minutes at room temperature. You can marinate for longer, up to 24 hours, but let the lamb sit at room temperature for 30 minutes before cooking.
In a large cast iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lamb shoulder chops and sear for 5-7 minutes, flipping every 30-60 seconds, until they reach your desired doneness. I recommend an internal temperature of 130 degrees F (54 degrees C) for medium rare, but you can also cook to 120 degrees F for rare or 140 degrees F for medium.
Transfer to a plate or cutting board, and rest for 5 minutes before serving.