Blend the mint, basil, walnuts, cheese, lemon juice, garlic, 3/4 tablespoon of salt, and ½ teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, add 1/3 cup of oil.
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Generously sprinkle the lamb chops with salt and pepper. Heat the other 2 tablespoons of olive oil in a very hot large pan.
Place 1 lamb chop in the pan and sear for about 3 minutes on each side. Transfer to a baking sheet (with the meat side up). Repeat this step for the other chops.
Once all the chops are seared, cook in the oven until done, about 20 minutes for medium-rare.
Transfer the chops to a cutting board and let rest for 10 minutes covered with aluminum foil (to prevent the juices from escaping and drying out the meat). Cut the chops between the bones into individual pieces and top each with pesto.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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