Place the potatoes in a pot, cover with cold water and boil until just tender. At that point, add the snap peas and cook until tender, about 1 minute. Drain the potatoes and snap peas well and place in a salad bowl. Add the remaining salad ingredients and toss to coat. Cool to room temperature and store in the fridge until needed.
Preheat your barbecue to medium-high. Brush the lamb with the 1 Tbsp. of olive oil, sprinkle with the mint, salt, and pepper. Grill 3 to 4 minutes per side, or until the desired doneness is achieved. To serve, divide the salad among 4 plates, place two lamb chops over each salad.