Lamb Chop Plate with toasted sesame

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the lamb chop and let it golden, undisturbed, so it takes on real color before you stir.
4. Stir in the pine nuts along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Serve warm, ideally with something to soak up the sauce.