Place 1 Tbsp. of the oil in a small-to-medium-sized pot over medium heat. Add the shallot and garlic and cook 1 minute. Mix in the curry powder and cook 1 minute more. Add the coconut milk/cornstarch mixture, lime juice and brown sugar. Bring to a simmer, and simmer 5 minutes. Remove sauce from the heat.
Heat remaining oil in skillet over medium-high heat. Season lamb with salt and pan-sear 3 to 4 minutes per side, or until desired doneness is achieved. Transfer lamb to a plate. Drain excess fat from the skillet and return to the heat. Pour in the curry sauce and bring to a simmer. Swirl in the chopped mint. Return lamb to the skillet and heat through for 1 to 2 minutes. Divide the chops among 4 plates, top with sauce and garnish with mint sprigs.