Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet. Season the lamb with salt and pepper; coat in the flour, shaking off any excess. Brown the chops and then set in a 9" x 13" casserole. Combine stock, lemon juice, oregano and garlic in a bowl and pour over the lamb. Cover and bake 65 to 75 minutes, or until the lamb is very tender.
When the lamb is about 20 minutes from being done, put the potatoes in a pot and cover with 2 inches of cold water. Bring to a boil and cook until just tender, about 10 minutes. Add the snap peas to the pot and cook 1 minute more, or until bright green and just tender. Drain the vegetables well, and then toss with the butter, mint, salt and pepper.
Divide the lamb among plates and spoon pan juices overtop. Arrange the potatoes and peas beside the lamb and serve.