Pat the lamb lollipops dry with paper towels. In a small bowl combine minced garlic, chopped rosemary, 2 tbs olive oil, 1 tsp salt and 1 tsp pepper. Rub the mixture evenly over both sides of the lamb chops. Let sit at room temperature for 20–30 minutes (or refrigerate for up to 2 hours; bring back to room temperature before cooking).

Sear and roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add lamb lollipops fat-side down and sear without moving for 1.5–2 minutes until deeply browned. Flip and sear the other side 1–1.5 minutes. Transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare (internal 125–130°F / 52–55°C), or adjust time for desired doneness. Remove from oven and transfer chops to a cutting board; rest for 5–7 minutes before serving.

Crème fraîche

While lamb rests, stir together 1 cup crème fraîche, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Keep chilled or at room temperature to serve alongside lamb.

Chive-Mint Pesto

In a small food processor combine chopped chives, mint leaves, toasted pine nuts, grated cheese (if using), 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Pulse until finely chopped. With the processor running, slowly drizzle in 4 tbs olive oil until the mixture forms a loose, saucy pesto. Taste and adjust salt, pepper or lemon as needed. Transfer to a bowl.

Plating & Garnish

Arrange lamb lollipops on a warm plate (2 per person if serving 4). Spoon a small quenelle or dollop of crème fraîche beside each set of chops. Dot or streak the chive-mint pesto on the plate and place a small spoonful on each chop if desired. Garnish with microgreens or small herb sprigs and serve with lemon wedges for optional brightening.

Serve immediately so the lamb is warm and the crème fraîche provides a cool, tangy counterpoint to the herbaceous pesto.