Whisk vinegar, sugar, and water in a small bowl until sugar dissolves completely (about 2 minutes). Finely chop fresh mint leaves and stir into the vinegar mixture. Add minced garlic if using. Let sit at room temperature while you cook the chops.
¼ cup white vinegar, 2 tbsp sugar, ¼ cup water, ¼ cup fresh mint leaves, optional garlic
Pat chops completely dry with paper towels to ensure browning. Season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes while the pan heats.
8 pieces lamb chops, to taste salt, to taste black pepper
Heat a cast iron skillet or heavy-bottom pan over medium-high heat for 3 minutes. Add 1 tablespoon olive oil and swirl to coat. The oil should shimmer but not smoke.
1 tbsp olive oil
Place chops in the pan with 2 cm space between each piece—cook in batches if needed. Sear without moving for 3-4 minutes until a golden crust forms. Flip and cook 3-4 minutes more for medium-rare (140°F internal temperature). Use a meat thermometer to check doneness.
8 pieces lamb chops
Transfer chops to a plate and tent loosely with foil. Rest 5 minutes to let juices redistribute. Serve with cold mint sauce spooned over the top or on the side.
8 pieces lamb chops, ¼ cup fresh mint leaves, ¼ cup white vinegar, 2 tbsp sugar, ¼ cup water, optional garlic
