Rosemary Pesto Crusted Lamb Steaks Recipes

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

Steps:

• Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
• Rub both sides of the chops with the pepper, rosemary and thyme.
• Clean the grill with a wire brush, then lightly oil it.
• When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
• Remove to a platter and sprinkle with the salt.
• Serve immediately, spooning a little of the collected juices over each chop.

ROSEMARY PESTO-CRUSTED LAMB STEAKS

Steps:

• 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.

ROSEMARY PESTO-CRUSTED LAMB STEAKS

Steps:

• 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.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

ROSEMARY-PESTO LAMB RACK

Steps:

• Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
• Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
• Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

LOIN LAMB STEAKS WITH ROSEMARY

Steps:

• Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
• Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
• Cut off and discard the stems of the mushrooms to make flat caps.
• Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
• Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
• If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
• Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.