Preheat oven to 200˚F. Heat oil in a large skillet set over medium-high. Season the lamb with salt and pepper. Sear 4 minutes per side, or until cooked medium rare to medium. Set lamb on an ovenproof plate and set in the oven.
Drain oil from the skillet, and then pour in the soup. Bring to a simmer, and cook 1 to 2 minutes, until sauce like. Add any lamb juices on the plate to the sauce. Make a pool of sauce on each of 4 plates. Set chops of each plate and sprinkle with mint.
Serve with your favourite vegetable and couscous or Thrifty Kitchens Ancient Grain Salad, served cold or heated. The latter is shown in the photo and available in our Deli Department.