Rosemary Pesto-Crusted Lamb Steaks

Rosemary Pesto-Crusted Lamb Steaks

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

35 m servings 451 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 24 Ratings

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Most helpful positive review

This was perfect! Especially with the feta cheese mashed potatoes on this website. I must still be a novice cook since I couldn't get my "pesto" to puree, but the crumb mixture that I ended up w...

Most helpful critical review

I tried it with steak, but I wish that I had lamb. I used homemade pesto that was frozen in my fridge and it still tasted delicious! I used the leftovers the next day for a heady beef-gouda-toma...

This was perfect! Especially with the feta cheese mashed potatoes on this website. I must still be a novice cook since I couldn't get my "pesto" to puree, but the crumb mixture that I ended up w...

Yum! Great flavors! We used bone-in lamb steaks. They were a little tough so next time we will do lamb chops. We loved the crust! It was super easy and very tasty!

I followed the recipe exactly as the chef said to and it turned out AMAZING! My boyfriend, mother, and father loved it! I also made homemade gnocchi (with a vodka cream sauce) to eat on the sid...

Family favorite. I can never seem to get the crust to stay on, but it is still fantastic.

Best steak I have ever tasted. I did it with beef instead of lamb, and it turned out great. One suggestion is to reduce the garlic and increase the rosemary it will give it more flare.

This was fantastic! I did 3.5 mins on each side for a 1" steak and it came out a beautiful medium rare. The only change I made was I didn't have parsley, so I substituted dried thyme. Next ti...

Fantastic! My lamb steaks were thin so the 10-15 min frying time worked well. For something thicker, I think they'd need a bit more cook time. The rosemary seasoning is a perfect compliment to t...

I tried it with steak, but I wish that I had lamb. I used homemade pesto that was frozen in my fridge and it still tasted delicious! I used the leftovers the next day for a heady beef-gouda-toma...

They weren't phenomenal but they were good.