Rosemary Pesto-Crusted Lamb Steaks

Rosemary Pesto-Crusted Lamb Steaks

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


35 m {{adjustedServings}} servings 451 cals
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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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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  1. 24 Ratings


This was perfect! Especially with the feta cheese mashed potatoes on this website. I must still be a novice cook since I couldn't get my "pesto" to puree, but the crumb mixture that I ended up w...

Yum! Great flavors! We used bone-in lamb steaks. They were a little tough so next time we will do lamb chops. We loved the crust! It was super easy and very tasty!

I followed the recipe exactly as the chef said to and it turned out AMAZING! My boyfriend, mother, and father loved it! I also made homemade gnocchi (with a vodka cream sauce) to eat on the sid...