Brush a little of the oil over the lamb chops, season well and cook under a preheated hot grill for 5–7 minutes on each side or until golden and just cooked through. Trim away the fat and cut into thin slices.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Heat a saucepan and add the remaining oil. Add the garlic and chilli and gently fry for 1 minute until the garlic is golden, then pour over the wine and cook until reduced by half. Season well.
Drain the pasta and return to the pan, then toss through the sauce and lamb slices and season. Spoon into serving bowls and serve sprinkled with the mint.