Season the chops with salt and pepper. Heat a large non stick frying pan until hot and drizzle in the oil. Cook the chops for 2-3 minutes until deeply coloured, then turn and cook for a further 2-3 minutes. Make sure the fat is crisp.
Beat together the butter, cheese and ground pepper until smooth. Mix through the ground peppercorns and rosemary. Divide the butter over the lamb and serve.