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Create marinade by mixing Hot ACV, salt and paprika
Cut or smash 3 garlic cloves and break one rosemary spring in half
Put half of the garlic and half of the prepared rosemary in the marinade, set lamb chops in marinade in a single layer and place remaining marinade garlic and rosemary on top of lamb. Cover with clear wrap and refrigerate for at least 2 hours and ideally overnight—flip lamb halfway if possible.
Use a thick bottomed frying pan large enough not to crowd lamb on medium heat
Add olive oil, rosemary spring, red pepper and crushed garlic to the pan and cook herbs in oil for about 4 minutes. Stir to prevent burning—you are infusing the oil with the herb flavors
Add lamb (discard marinade and marinade herbs) to the pan in a single, uncrowded layer
Cook lamb about 2 to 3 minutes per side for a medium cook. Be mindful that single lamb chops are very thin and will cook quickly
Pluck mint leaves and thinly chop them (discard stems) and add to a small bowl
Add sugar and salt to bowl
Add boiling water and mix until well until salt and sugar are fully dissolved
Add vinegar and mix well
Let mint sauce stand/seep for about an hour
Serve by spooning liquid and mint over plated lamb chops or simply serve on table and allow diners to spoon as they would like.