A fresh basil, sun-dried tomato and garlic puree tucked into loin lamb chops fragrantly embellishes the meat without diminishing its delicate taste.
Prepare chops as you would for barbecuing. Preheat oven to 500F (260C) and place a sturdy baking sheet in oven. Place a heavy-bottomed frying pan, such as a cast-iron one, that’s big enough to hold all chops (or use 2 pans) on a burner set to high. When pan is very hot, add oiled chops and cook for 2 minutes per side. Remove to hot baking sheet in oven and roast from 8 to 10 minutes for medium-rare chops.