Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.
Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin purée, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.
Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.