Lamb chops are small, juicy, utterly irresistable treasures. Loin chops are deliciously tender and have a small T-bone that separates the tenderloin from the eye. Rib chops match loin chops when it comes to flavor and tenderness. These are the chops from a rack of lamb and while they have no tenderloin, they are tasty. Either cut can be used for this recipe.
Combine the vinegar and sugar in a small bowl and stir until the sugar dissolves; transfer to a blender. Add the mint and blend until finely chopped. Brush on both sides of the chops and set aside at room temperature for about 10 minutes. Reserve some of the mixture to brush on the chops during grilling.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Grill the chops for 6 to 8 minutes on each side until medium rare, or cooked to the desired degree of doneness. Watch for flare-ups—if one occurs, move the chops to a cooler part of the grill and extinguish the flame with a spray of water, then move the chops back to the hot fire. Baste with the vinegar mixture several times during grilling. When done, remove to a warmed platter and let rest for 5 minutes. Season with freshly ground black pepper and serve.