Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.