Rating: 4.5 stars
30 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
2
Yield:
2 steaks
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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; protein 20.6g; carbohydrates 14.7g; fat 34.3g; cholesterol 150.8mg; sodium 273mg. Full Nutrition
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