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1
Preheat the oven to 450 degrees F and arrange rack in the middle.
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2
Put herbs in a food processor and add the bread cubes.
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3
Process until the mixture has the texture of fine crumbs.
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4
Transfer to a shallow bowl and wipe out the food processor.
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5
Combine olives, scallions, 1 tablespoon of the olive oil, vinegar, and pepper in the food processor.
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6
Pulse until a coarse mixture forms.
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7
Cover each lamb chop on both sides with about 1 tablespoon of the olive paste.
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8
One at a time, press the coated chops into the breadcrumbs, covering both sides with a firm, even coating.
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9
Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium-high heat.
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10
Add the chops, in batches or using two pans if necessary, and cook until they begin to turn color, about 2 minutes.
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11
Turn and cook for 1 more minute.
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12
Transfer to the oven and roast, turning once, for 8 to 9 minutes total cooking time for medium rare.
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13
Remove from the oven and let rest for 5 minutes.
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14
Serve.
