Rosemary Pesto-Crusted Lamb Steaks |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection! 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:
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.
|
|