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.