Rosemary Pesto-Crusted Lamb Steaks Recipe

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.