1. Prepare the Lamb Chops

Start by seasoning the lamb chops. Sprinkle the sea salt and cracked black pepper evenly on both sides of each lamb chop. Make sure the chops are well-seasoned to enhance the natural flavor of the meat.

In a small bowl, combine the minced garlic and lemon zest, and rub this mixture onto both sides of the lamb chops. The garlic will add a savory depth, while the lemon zest provides a touch of freshness that will complement the lamb’s richness.

2. Cook the Lamb Chops

Heat a large skillet over medium-high heat and add the extra virgin olive oil. Allow the oil to heat up, swirling the pan to coat the bottom evenly. Once the oil is hot and shimmering, add the lamb chops to the skillet.

Sear the lamb chops for 3-4 minutes on each side, or until a rich brown crust forms on the outside. The timing may vary depending on the thickness of your lamb chops and how well-done you prefer them. For medium-rare, cook for about 3 minutes per side. For medium, increase the time to 4 minutes per side.

After searing both sides, reduce the heat to medium-low and cook the lamb chops for an additional 2-4 minutes, depending on your desired doneness. For a perfect medium-rare, the internal temperature should reach about 125°F (52°C). Let the lamb chops rest for a few minutes after cooking to allow the juices to redistribute.

3. Prepare the Mint Pesto

While the lamb chops are resting, it’s time to prepare the mint pesto. In a food processor, combine the fresh mint leaves, Italian parsley, garlic, lemon zest, and salted roasted almonds. Pulse the ingredients until finely chopped and well-combined.

Slowly drizzle in olive oil while the processor is running to create a smooth and creamy pesto. If needed, add additional olive oil until the desired consistency is reached. Taste the pesto and adjust the seasoning with more sea salt if necessary.

4. Serve the Lamb Chops

Once the lamb chops have rested, arrange them on a serving platter. Spoon a generous amount of the fresh mint pesto over the top of each lamb chop. You can also serve the pesto on the side for guests to add as desired. Garnish with a few extra mint leaves for a touch of color and aroma.