Rosemary Pesto-Crusted Lamb Steaks recipe

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Ingredients

⅓ cup chopped fresh parsley
1 ½ tablespoons chopped fresh rosemary
1 clove garlic, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
⅓ cup dry bread crumbs
salt and pepper to taste
1 egg, beaten
2 (3 ounce) boneless lamb rump steaks
2 tablespoons olive oil

Nutrition Info

451 calories
carbohydrate: 14.7 g
cholesterol: 150.8 mg
fat: 34.3 g
fiber: 1.4 g
protein: 20.6 g
saturatedFat: 9.1 g
servingSize: -
sodium: 273 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper, set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.

  2. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.

Recipe Yield

2 steaks

Recipe Note

Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection!

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