Preheat an indoor grill or barbecue to medium-high. While the grill heats, make sauce by heating the 1 tsp. oil in a small pot set over medium-high. Add the shallots or onion and ginger and cook 30 seconds. Add the vinegar, marmalade and stock and simmer until the marmalade melts and a thin sauce is created. Mix in the mint. Season the sauce with salt and pepper, cover and reserve on low heat until the lamb is cooked. Lightly brush the lamb chops with the 2 tsp. oil; season with salt and pepper. Grill 3 to 4 minutes per side, or until medium to medium rare. (Cook a bit longer if you like lamb more well done.) Set 2 chops on each of 2 plates, spoon over the minty marmalade sauce and serve.