Preheat the broiler to high for a good 20 minutes, if possible. Meanwhile, bring your Lamb Rib Chop (9) to room temperature and proceed to making mint sauce.
Process Fresh Mint (2 cup) and Fresh Parsley (2 cup) in a food processor until finely chopped. Scrape down the side of the processor. Drain and rinse Capers (4 teaspoon).
Add 1 tablespoon of White Balsamic Vinegar (1 tablespoon), Extra-Virgin Olive Oil (1/2 cup), Capers (4 teaspoon), Cornichons (16) (if using), Kosher Salt (to taste), Ground Black Pepper (to taste), and Granulated Sugar (1 pinch). Process to combine.
Taste and add additional tablespoon of White Balsamic Vinegar (1 tablespoon), salt, pepper and sugar if necessary. Process again, taste, adjust, etc. Transfer to serving bowl.
Season both sides of the lamb chops all over with salt, pepper and Fresh Oregano (to taste). Place on a broiling pan.
Broil for 3 minutes on the first side.
Flip the Lamb Rib Chops and broil for 3 minutes on the other side.
Pile onto a platter. Let rest for at least five minutes. Drizzle mint sauce lightly over top or serve on the side. Cut and serve with a wedge of Lemon (1).