Rosemary Pesto-Crusted Lamb Steaks




  • 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


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.