Rosemary Pesto-Crusted Lamb Steaks
2 servings
Ingredients
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 clove garlic, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1/3 cup dry bread crumbs
salt and pepper to taste
1 egg, beaten
2 (3 ounce) boneless lamb rump steaks
2 tablespoons olive oil
Instructions
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.
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