Pepper and salt the lamb chops. Melt the butter in a pan and brown the chops on both sides. Get them off the pan and set aside. Keep the baking fat.
Cutter the parsely, 2/3 of the branches of taragon, basil, mustard, the egg and bread crumbs.
Bring to the taste with salt and pepper.
Heat the fat remainings and blow off with the red wine. Pour a bit of water in and scrape all the stick in the pan. Add the remaining of the taragon and let the sauce reduce until half. Pass it through a fine sieve.
Cover the lamb chops on both sides with the herb crust. Press well and heat for 8 minutes in a 180ºC stove. Grill for the last 5 minutes to get a brown crust. Place the lamb chops on a platter and pour a bit of the sauce over it. Serve immediately.