4 lamb steaks;
110g/4oz fine, white, dry breadcrumbs;
2 small eggs, beaten;
60g/2oz Parmesan cheese, (or Irish Gabriel cheese), freshly grated;
1 small sprig fresh rosemary, finely chopped;
salt and freshly ground black pepper;
vegetable oil, (for cooking chops in a pan).

Set up a production line by spreading the grated parmesan on a sheet of waxed paper or a large platter, the beaten eggs in a dish large enough to fit one lamb steak, and the breadcrumbs in a similar-sized dish.
Dip both sides of a steak into the cheese and shake off any excess. Dip at once in the beaten egg making sure it covers both sides and allowing any excess to flow back into the dish. Finally dip both sides into the breadcrumbs. Lightly press the crumbs onto the steaks and shake off any excess. Repeat for each steak.
Heat enough oil to come a quarter of an inch up the sides of a wide frying pan. The heat level should be medium. Pan-fry the steaks until there is a golden crust on each side. If the steaks are thin this will take 4–5 minutes maximum. The lamb is best if still just a little pink in the centre. Serve at once with a wedge of lemon and a salad of mixed green leaves.