2 1/2, cups loosely packed fresh cilantro leaves (about 2 bunches, stemmed), plus a few sprigs for garnish
1/3 cup olive oil
4 cloves garlic, peeled
8 oil-packed sun-dried tomatoes, drained, or 4 teaspoons sun-dried tomato pesto
Kosher salt and freshly ground pepper to taste
16 lamb chops, Frenched
6 ounces fresh white goat cheese at room temperature

In a blender or food processor, combine the cilantro, olive oil, garlic, and sun-dried tomatoes or tomato pesto. Process until smooth. Pour into a shallow dish.

Salt and pepper both sides of the lamb chops and place them on a large platter. Grasp each chop by the bone and dip the meaty part into the cilantro mixture. Be sure to coat the meat on both sides. Return them to the platter.

Heat a medium-size sautè pan or skillet over medium-high heat (you don't need to add oil). Working in batches, sear the lamb chops by cooking them for 2 minutes on each side. Turn and sear again on each side for 2 minutes. While searing the last side, use a tablespoon to spread a dollop of goat cheese over the meaty area of the chop. cuidado! Careful! The chops and pan will be quite hot. You may need to use a pot holder to grasp the chop with one hand as you spread the goat cheese with the other. These chops should be medium-rare (springy to the touch). Remove from the pan and arrange on a large platter. Garnish with cilantro sprigs and serve.