Trim excess, but not all, fat off the chops. Heat oil and put chops in, allow to colour, then season and cook. Plunge shredded cabbage into boiling salted water. Take out, refresh in cold water and drain.
Melt 2oz butter, add chopped garlic and then drained cabbage, season and reheat. Meanwhile put half chopped mint into another pan with 1oz butter and sweat. Add thickened stock and bring to the boil. Take pan from heat, add rest of chopped mint and mustard and season.
Take chops out and drain, throw away excess fat. Transfer gravy into lamb pan, swirl round. Put cabbage on plate, chop on top and pour sauce over meat and serve.