This is as simple dish that goes well with potatoes or polenta.
Lamb Loin Chops
Salt (to taste)
Pepper (to taste)
Start by seasoning your lamb with salt and pepper on both sides, then cover it and allow it to come to room temperature.
When the lamb has come to room temperature, sear all sides of the meat on high heat, then reduce the heat, and allow the lamb to cook until medium rare (or cooked to your preference). Also, turn the meat as needed to ensure even cooking.
Once the lamb is cooked, remove it from the pan, and allow it to rest while you make a pan sauce.
Add a bit more olive oil to the pan if needed, then add minced garlic. Allow the garlic to caramelize (being careful not to burn it), then deglaze the pan with red wine. Add a teaspoon or two of balsamic vinegar, then allow the sauce to reduce and thicken a bit.
When the sauce has reduced, reduce the heat, then whisk in a pat of butter. Bring the sauce together, then taste, and season with salt and pepper as needed.
When the sauce is done, remove it from the heat, and stir in finely chopped mint.
Spoon your sauce over your lamb loin chops, serve and enjoy.