For the dipping sauce
1/3, cup white-wine vinegar
1/4 cup sugar
1/4 cup plus 1 teaspoon minced fresh mint leaves
12 single New Zealand baby rib lamb chops (available at some butcher shops*), wholly frenched to the eye
1 garlic clove, halved crosswise
Make the dipping sauce: In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved.
Stir in the mint and let the sauce cool.
Season the sauce with salt and pepper and transfer it t