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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

451 calories; 20.6 g protein; 14.7 g carbohydrates; 150.8 mg cholesterol; 273 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2009
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 with still was perfect on top of the lamb! Read More
(15)

Most helpful critical review

Rating: 3 stars
11/13/2009
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-tomato on baguette lunch. Read More
(4)
31 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2009
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 with still was perfect on top of the lamb! Read More
(15)
Rating: 5 stars
06/22/2009
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 with still was perfect on top of the lamb! Read More
(15)
Rating: 5 stars
03/17/2009
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! Read More
(11)
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Rating: 5 stars
01/16/2009
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 side- delicious meal! Thanks for sharing this recipe! Read More
(11)
Rating: 5 stars
12/23/2008
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. Read More
(7)
Rating: 5 stars
06/20/2011
Family favorite. I can never seem to get the crust to stay on but it is still fantastic. Read More
(6)
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Rating: 4 stars
02/01/2010
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 the lamb.I would make this again. Read More
(5)
Rating: 5 stars
06/06/2011
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 time I'll try basil from my garden. Read More
(5)
Rating: 3 stars
08/31/2009
They weren't phenomenal but they were good. Read More
(4)
Rating: 3 stars
11/13/2009
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-tomato on baguette lunch. Read More
(4)