• Preheat the oven to 425˚ F. Take lamb out of the fridge and place on a plate. Pat each side dry with paper towels. Rub with the oil and season with salt and pepper and let sit for 10 minutes.
• Combine the butter, cheese, pear and thyme in a food processor until smooth. Season with salt and pepper to taste.
• Heat a large oven-safe pan to medium-high heat and carefully place 2 lamb chops at a time in the pan to sear. Avoid moving the chops so a crust can be formed. Once one side is dark brown remove to the plate and repeat with the remaining chops.
• Return chops to pan not seared side down and top each chop with a smear of butter (about 1 tablespoon). Place in the oven and heat until a thermometer reads 145˚ F for medium rare (about 10 minutes). Remove from the oven and let rest for at least 3 minutes before cutting.

For the pomegranate smash

• Add the seeds and 4 mint leaves to the bottom of a cocktail shaker and muddle until the juice releases from the seeds and the mint is bruised.
• Add the vodka and fill with ice. Seal the top, shake for 20 seconds and strain into a glass. Top with the sparkling juice. Garnish with remaining mint leaf and a few seeds.