In a shallow bowl, combine parmesan cheese with all-purpose flour, mixing in salt and pepper until well incorporated.

Pat lamb chops dry with paper towels; season both sides with salt and black pepper, pressing fresh herbs if using.

In a separate bowl, beat the eggs until frothy. Dip each seasoned chop into the egg, then press into the parmesan-flour mixture.

Heat skillet over medium-high; add olive oil and a pat of butter until shimmering.

Place coated lamb chops in hot skillet, frying about 3-4 minutes per side until golden-brown; check for internal temperature of 145°F.

Transfer cooked chops to a warm plate; tent with foil for about 5 minutes before serving.