Heat the oven to 400ºF, with a rack in the middle.
To make the crust, spread the nuts on a rimmed baking sheet and bake until lightly golden, six to eight minutes. Transfer to a plate and let cool completely.
Combine the cooled nuts, parsley, coriander, and 1/8 teaspoon salt in a food processor and pulse until the mixture is finely chopped. Spread the mixture onto a large plate. Set aside.
In a small saucepan, heat the honey, red pepper flakes, and rosemary over low heat just until barely warm to the touch, about three minutes. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside.
Season the lamb chops on both sides with salt. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Brush with the oil. Cook the lamb chops on the fatty edges until browned and crisp, about two minutes. Then cook for two minutes on each side for medium-rare. Remove the chops from the pan and let rest for five minutes, then press both sides of each chop into the nut mixture.
Arrange the chops on a serving platter and drizzle with the agrodolce.