Rinse lamb chops and pat dry. Season on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
In a small saucepan, combine remaining 1/4 teaspoon each salt and pepper, the chopped mint, sugar, mustard, vinegar, 1 tablespoon of the olive oil and 1/4 cup water. Heat over high heat until boiling. Boil mint sauce 2 minutes; remove from heat.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high to high heat. Once oil is hot, add half the lamb chops and cover with a sheet of foil to control spattering. Cook 2 minutes, then turn over. Cook an additional 2 to 3 minutes or until cooked to desired doneness. Remove to a platter and repeat with remaining chops. Serve with mint sauce alongside.