Make the gremolata: In a blender or mini food processor, combine the garlic, mint, parsley, lemon zest and juice, and hazelnuts.
Pulse several times, and then slowly add the 1/4 cup of olive oil.
Process until relatively smooth. If the mixture seems stiff, add a small amount of water.
Season with salt and pepper.
Preheat your grill to medium-high.
Brush the lamb chops on both sides with olive oil, and season well with salt and pepper.
Grill for 2 to 3 minutes per side for medium-rare.
After letting chops rest for 5 minutes, plate two chops per person with a healthy dollop of the gremolata and pass the rest.