Rosemary Pesto-Crusted Lamb Steaks Recipe
Learn how to make Rosemary Pesto-Crusted Lamb Steaks. An easy an delicious recipe for Rosemary Pesto-Crusted Lamb Steaks. This recipe consists of fresh parsley, fresh rosemary, garlic, Parmesan cheese, olive oil, bread crumbs, pepper egg, and boneless lamb rump steaks.
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection!
Preparation Time: 25 Minutes
Cooking Time: 10 Minutes
Ready In: 35 Minutes
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
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.
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