Prepare the mint sauce by finely chopping the fresh mint leaves and garlic.
In a small bowl, combine the chopped mint and garlic with white wine vinegar, sugar, and a pinch of salt. Stir well and set aside.
Heat 1 tablespoon of olive oil in a pan over medium-high heat.
Season the lamb chops with salt and black pepper on both sides.
Add the lamb chops to the hot pan and sear for about 4 minutes on each side, or until cooked to your preferred doneness.
Remove the lamb chops from the pan and let them rest for a few minutes.
Stir the remaining tablespoon of olive oil into the mint sauce just before serving.
Plate the lamb chops in a fan shape on a white plate with a small pool of mint sauce on the side and garnish with a sprig of fresh mint.