How to Make It
Stir together mint, parsley, scallion, vinegar, garlic, 1/4 cup of the oil, and 1/4 teaspoon of the salt in a small bowl. Set aside.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Sprinkle mutton chops evenly with pepper and remaining 1/2 teaspoon salt. Cook until browned, 6 to 7 minutes per side. Move mutton chops to 1 side of skillet, and place butter and thyme sprigs on opposite side. Cook, stirring butter mixture often, until butter melts and forms a sauce. Spoon sauce over mutton chops, and cook, basting often with sauce, until a meat thermometer inserted in thickest portion of chop registers 135°F. Remove and discard thyme sprigs. Serve mutton chops topped with mint salsa verde.