This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Marinated, Breaded Lamb Chops with Rosemary and Garlic
Rosemary Steaks with Papaya Butter
Curried Lamb
Leg o' Lamb with Lemon and Rosemary
Rosemary Lamb Chops with Lemon Sauce
more »
Top Related Articles
Roasting Lamb
Five Takeout Classics Made Healthy
Wild about Game
Searing Meats: Tips and Tricks
Merlot Pairs Up with Four Dinners
Dinner in an Instant
Christmas Dinner
Sunday Dinner: Slow Cooker Pot Roast
Sunday Dinner: A Taste of Early Autumn
April Fools' Day Dinner
Related Collections
45 Minute Meals
Rosemary
Convenience Cooking
Cooking for Two
Pesto Recipes

1 of

Rosemary Pesto-Crusted Lamb Steaks

By: ILikeSpatulas

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

Rate/Review | Read Reviews (14)

654 Saves

What to Drink?
	Cabernet Sauvignon

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 steaks

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

Directions

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.