Beat the egg, pesto sauce, mustard and corn flour together. Season to taste with salt and pepper. In a bowl, mix the crumbled Etimek, the parmesan cheese and pine nuts. Dip the lamb chops in the pesto sauce first and then in the Etimek mixture and chill in the refrigerator for 30 minutes. Fry the lamb chops in oil until cooked on both sides. Serve with salad.
For the pesto sauce, chop up two bundles of basil, four tablespoons of pine nuts, two cloves of garlic and four tablespoons of grated parmesan cheese in a food processor. While chopping, slowly add four tablespoons of olive oil.