Pat your lamb chops dry and season generously on both sides with salt and pepper. Let sit for 10 minutes. Preheat oven to 375ºF.
Add the last 5 ingredients to a food processor and pulse until smooth but not completely pureed. It should still have some texture to it.
Add the vegetable oil to a heavy bottomed pan and heat over high until oil ripples. Add the chops to the pan and sear 2 minutes on each side to get some nice brown colour.
Remove pan from the stove-top and smear each chop with some of the pistachio tapenade. Put the pan into the preheated oven for 10-15 minutes for medium-rare chops.