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TAKE the lamb shoulder chops at least half an hour on forehand out of the fridge. PAT them dry using paper kitchen towels and SEASON them on both sides with pepper and salt.
COAT both sides with a thin layer of wasabi paste. COMBINE black and white sesame seeds and place them on a plate. PRESS both sides of the lamb chops into the sesame seeds.
HEAT olive oil in a large skillet and cook the lamb chops on high heat for about 2 to 3 minutes on each side. It's best to cook lamb meat not too long, it still has to be rose on the inside.
SERVE with extra wasabi if you like and they taste amazing with white asparagus. Enjoy!