Preheat oven to 375 degrees F.
In a food processor, process pecans until finely chopped; spread on a large plate. In a wide bowl, combine flour, salt and pepper. Dredge each lamb chop in flour mixture to coat lightly, then dip in egg and finally into the pecans, coating all sides.
Heat oil in a large (preferably non-stick) skillet over medium-high heat. Add the lamb, in batches, and cook, turning, just to brown all sides. Transfer to a shallow baking pan and roast for 7 minutes. Turn lamb chops over and roast another 5 – 7 minutes to cook to medium.
Nutrition information per serving: Calories: 643; Protein: 38g; Carbohydrate: 10g; Fiber: 2g; Total Fat: 42g; Saturated Fat: 12g; Cholesterol: 234mg; Sodium: 396mg.