Brush the chops lightly with olive oil. Press the sage, salt and pepper into the
surface and allow to rest, covered, at room temperature for 15 minutes for flavors to infuse.
To make the pea mash, boil the potatoes in salted water until nearly cooked, add the peas and cook 1-2 minutes or until just tender. Mash well and fold in enough buttermilk to give the desired consistency. Season to taste with salt and pepper and keep warm.
Heat a large nonstick skillet or frying pan over medium heat and add enough oil to just coat the bottom of the pan. Add the lamb and cook for 3 minutes on each side or until barely medium-rare and still plump and springy when pressed. Drain excess fat from pan and add the wine, vinegar and mint. Cover and cook for 1-2 minutes, turning chops to allow flavors to infuse, until cooked as desired. The chops are most tender kept medium rare or at an internal temperature of 130-140°F. Serve on the pea mash, with pan juices spooned over.
