Rosemary Pesto-Crusted Lamb Steaks recipe
All Recipes Everyday Cooking Recipes
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
Nutrition Info
- 451 caloriescarbohydrate: 14.7 gcholesterol: 150.8 mgfat: 34.3 gfiber: 1.4 gprotein: 20.6 gsaturatedFat: 9.1 gservingSize: -sodium: 273 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Pesto-Crusted Lamb Steaks
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.