Combine lamb loin chops, chopped rosemary, mint, garlic, balsamic vinegar, olive oil, salt, and pepper in a bag or container.

Marinate in the refrigerator for at least 2 hours.

Pour the marinade into a saucepan and heat until simmering.

Heat a large covered skillet over medium-high heat.

Fry half of the lamb chops on one side until browned, about 4-5 minutes.

Remove from pan and repeat with the remaining chops.

Return all chops to the skillet browned side up.

Fry for 1-2 minutes.

Add the simmered marinade to the skillet.

Cover, reduce heat to low, and simmer until lamb is cooked to desired doneness, about 5-10 minutes for medium-rare.

Serve garnished with fresh mint and rosemary.