Rosemary Pesto-Crusted Lamb Steaks
One of the biggest secrets of great grilling is in the meat selection.
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 On Grill⅓ cup chopped fresh parsley1 ½ tablespoons chopped fresh rosemary1 clove garlic, chopped2 tablespoons grated Parmesan cheese1 tablespoon olive oil⅓ cup dry bread crumbssalt and pepper to taste1 egg, beaten2 (3 ounce) boneless lamb rump steaks2 tablespoons olive oilDirectionsPuree 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 On Grillprep: 25 mins cook: 10 mins total: 35 mins Servings: 2 Yield: 2 steaks
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