Preheat a grill on high heat. Make sure the grates are clean. Bring the lamb to room temperature. Season the chops well with the olive oil and salt and pepper to taste. Grill the chops for 4 to 5 minutes on each side for medium-rare, or until they’re cooked to your liking. Let the lamb rest off the grill for 5 minutes before eating. In a bowl, stir together the zest, garlic, mint, and extra-virgin olive oil. Mix well to combine and season with salt and pepper. Fold in dried cherries or cranberries. Serve the gremolata on top of each grilled lamb T-bone.