Season lamb chops with salt and pepper. Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm. Drain fat, leaving any browned bits. Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and cook until tender-crisp. Stir in tomatoes and 2 Tablespoons mint; cook about 1 minute. Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, 1/4 teaspoon salt, and pepper to taste. Cook over low heat until honey is thinned. To serve, spoon vegetable mixture onto a plate, top with lamb chop and drizzle with honey glaze.