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Pulse the ½ cup olive oil ¼ cup packed mint leaves, ¼ cup packed cilantro leaves, ¼ cup white wine vinegar, and 2 to 3 teaspoons minced ginger in a food processor fitted with the metal blade until combined but not puréed.
Take a taste. If it needs a bit if sweetness, add a small drizzle of honey. Season with salt and freshly ground black pepper to make the flavors pop.
Tuck the 8 rib lamb chops in a zip-top plastic bag and pour in ¼ cup of marinade/sauce. Tumble the lamb in the bag to coat the chops evenly.
Seal the bag and refrigerate it for at least 30 minutes or up to 4 hours, turning it once or twice. Pour the remaining unused mint sauce in a bowl, cover, and store in the fridge.
Heat a large heavy-bottomed skillet over medium-high heat until very hot. Drizzle in some olive oil and sear the lamb chops until nicely caramelized, 4 to 5 minutes a side for medium-rare, depending on the thickness.
Transfer the lamb to a cutting board, cover with foil, and let rest for a few minutes.
Arrange the lamb chops on warm plates. Spoon the remaining cilantro-mint sauce over the top and gussy it up with mint or cilantro sprigs. ☞ TESTER TIP: Serve immediately; lamb chops wait for no one.