These little lollipop chops are incredibly succulent, which is why I take a purist approach to seasoning, with no marinade. I want the flavor of the lamb to shine through! Cook the rack already cut into chops to give the salty char flavor to more of the surface area of the chop. I usually figure one rack of lamb for two people, especially if the racks are small.
Prepare the lamb by slicing it into chops about 1” thick. Rub the garlic clove halves with the cut side all over the chops. Season liberally with salt and pepper on all sides of the chops. Let the meat rest until it comes to room temperature.
Coat the grill grates with neutral oil. Heat the grill to medium. Get your watch ready and use it to time this in order to cook the little chops to medium rare. Lay the chops on the hot grill and cook, with the grill top off, for 1 minute. Turn the meat over and cook for one more minute. Turn the chops and press the fatty areas against the grill and near the fire if possible to cook and melt the fat.
Serve immediately with the mint sauce passed on the side.