Make sauce about 1 hour ahead: Dissolve stevia in 1/4 cup of boiling water. Pour into a small bowl and let it cool about 10 minutes. Then add vinegar and mint. Stir and let sauce steep for at least an hour.
When you are ready to cook the lamb chops, preheat the broiler.
Wash lamb chops and pat dry. Then brush chops with oil on both sides and sprinkle with salt and pepper. Broil for about 6 minutes on each side. Spoon sauce over the meat and dig in.
Notes
Today, we have loin lamb chops that look like mini T-bone steaks. They're lean and tender. Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They're also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.Choose meat that is moist, firm and pink with good marbling; and reddish bones.
If the taste of the vinegar is too strong, add a little more water.
Serve over a bed of sautéed spinach. Perhaps you'd like mashed potatoes too. Or if you're a low carber like me, you might like delicious mashed cauliflower.
Leftovers will keep in an airtight container in the fridge for 4 days.