• 1/2 cup white wine vinegar
• 1/2 cup sugar
• 9 sprigs fresh mint , (6 for syrup, 3 for garnish)
• 1/4 tsp. red pepper chili flakes

• 12 lamb chop loins , 1/2-inch thick
• 1 Tbsp. olive oil
• Kosher salt and black pepper
• 2 Lemons , cut into 6 wedges

To make simple syrup: Pour the vinegar and sugar in a small pot; bring to a gentle boil until all the sugar has melted. Gently boil until the vinegar slightly thickens—about 3 minutes. Remove from the heat source and add the pepper flakes and 6 mint sprigs. Let sit for at least 20 minutes before using.


To make lamb chops: Sprinkle kosher salt and fresh cracked pepper on both sides of the chops.

Heat an indoor grill pan or cast-iron skillet until very hot. Pour a tablespoon of olive oil and, using paper towels, rub the oil all over the hot grill.

Add the lamb chops and grill for 2 1/2 minutes on one side. Turn over and grill on the other side for 2 minutes.

Serve with the mint glaze on the side for dipping, with lemon wedges.