Best Rosemary Pesto Crusted Lamb Steaks Recipes

ROSEMARY PESTO-CRUSTED LAMB STEAKS

Rosemary Pesto-Crusted Lamb Steaks image

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

Provided by ILikeSpatulas

Categories 100+ Everyday Cooking Recipes

Time 35m

Yield 2

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 273 mg, Sugar 1.5 g

ROSEMARY PESTO-CRUSTED LAMB STEAKS

Rosemary Pesto-Crusted Lamb Steaks image

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

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.