||Season each lamb chop with salt and pepper. Combine the oil and mint and brush on each side of the lamb chops. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets.
||Cook chops on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference.
||Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
||Remove chops from heat, loosely cover with foil and rest chops for 2 minutes before serving. Toss the tomatoes with the feta, onion, parsley and oil. Serve with the lamb chops.