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.
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.