Crush mint stems and leaves by hand and put in a shallow dish along with olive oil, garlic paste, pesto and lemon juice. Mix well. Set the lamb chops in marinade and turn to coat evenly. Cover and refrigerate for at least 30 min.
Heat a large skillet on medium-high and preheat oven to 400°F (200°C). Remove lamb chops from marinade, season with salt and pepper and sear on both sides for 1 to 2 min. or until well browned.
Transfer chops to a parchment-paper-lined baking sheet. Top each chop with 1 tbsp (15 mL) goat cheese and roast in the oven for 8 to 10 min. for medium doneness.
Cover meat with foil and rest for 5 to 10 min. before serving.
Frozen lamb chops work just as well in this recipe. Simply defrost in the fridge overnight before preparing.