Finely chop the parsley and mint together and add to a mixing bowl. Add the garlic, lemon and lime juice, red wine vinegar, red pepper flakes and a pinch of salt and pepper. Add some olive oil and mix to evenly incorporate the ingredients. Reserve on the side for later.
Season the lamb lollipops with a bit olive oil, mustard and salt and pepper. Cook on high heat for 1-2 minutes per side or until caramelized and cooked to your liking.
To plate, arrange the cooked lamb lollipops on a large family style platter and pour the mint chimichurri over the top. Serve hot.
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