About 30 minutes prior to cooking, remove lamb chops from refrigerator and let sit, covered, to come closer to room temperature.
Combine French Mustard & Herb Blend with 2 tablespoons oil in small bowl, stirring until smooth. Combine bread crumbs, Parmesan, thyme and rosemary in separate wide, shallow bowl.
Pat lamb chops dry, and coat with French Mustard & Herb Blend mixture. Roll in bread crumb mixture until well-coated, tapping off any excess.
Heat 1 tablespoon oil in large skillet over medium-high heat. Place half of lamb chops in pan, and cook until golden brown, about 2 to 3 minutes per side. Remove from pan, and repeat with remaining lamb chops and oil.
Since my butcher was out of regular lamb chops, I selected should chops which are thicker and less tender. I cooked them for 5 minutes on each side and let them rest for 10 minutes before serving.