Add the parsley, rosemary, garlic, parmesan, olive oil, and bread crumbs to a food processor. Process until a crumbly pesto forms.

Add the pesto to a bowl and the egg to another. Season the lamb steaks with salt and pepper. Dip the steaks in the egg then the pesto to coat, one at a time.

Heat the olive oil in a skillet over medium high heat. Fry the lamb steaks for two minutes or more on each side, depending on the thickness of your steaks and your preferred doneness.

Let rest for 3-5 minutes before serving.