Easiest Way to Make Cooking Lamb Steaks From Frozen

Rosemary Pesto-Crusted Lamb Steaks

Can you cook a steak or salmon filet that's straight out of the freezer and get good results?

Recipe Summary Rosemary Pesto-Crusted Lamb Steaks

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

Ingredients | Cooking Lamb Steaks From Frozen

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

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.

Info | Cooking Lamb Steaks From Frozen

prep: 25 mins cook: 10 mins total: 35 mins Servings: 2 Yield: 2 steaks

TAG : Rosemary Pesto-Crusted Lamb Steaks

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