¼ cup roughly chopped fresh herbs, such as oregano, basil, and mint
3 garlic cloves, smashed
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
For the salad:
4 cups butter lettuce leaves (or another lettuce you like)
½ cup loosely packed tender basil leaves
1 cup fresh peas (if you can find in season) or frozen peas, defrosted
½ cup cherry tomatoes, halved
½ small red onion, sliced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Make the lamb marinade: Use a peeler to peel thick strips of zest off half the lemon. Combine the lemon zest, ¼ cup olive oil, chopped herbs, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in a large resealable bag and smush around until combined. Add the lamb chops and move them around in the bag until they are coated in the marinade. Marinate for at least one hour at room temperature, and up to eight in the fridge.
Make the salad dressing: Halve the lemon and juice it into a jar with a tight-fitting lid, then add the remaining ¼ cup oil, plus mustard, honey, and ¼ teaspoon each salt and pepper. Close the jar and shake until creamy.
Preheat a large cast iron grill pan or skillet over medium-high heat. Remove the chops from the marinade and scrape off and discard as much of the herbs and garlic as you can from the chops (so they don't burn). Season the chops with salt and pepper and, working in batches, grill the chops until medium-rare, 3–4 minutes per side. Set aside to rest.
Make the salad: Toss the lettuce, basil, peas, tomatoes, and onions with half the dressing, and then serve with the lamb chops and remaining dressing.