Rosemary Pesto Crusted Lamb Steaks Recipes

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CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY

From Australia the Beautiful Cookbook; New South Wales. "Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving." Prep time doesn't include the 24-hour marinating time.

Provided by mersaydees

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6



Chargrilled Lamb Steaks With Garlic and Rosemary image

Steps:

  • Remove the small round bone from the center of each lamb steak.
  • Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
  • Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
  • The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
  • Serve immediately.

Nutrition Facts : Calories 161.7, Fat 18, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

6 lamb steaks, cut from the top of the leg each about 2/3-inch thick (1.5 cm)
3 garlic cloves, bruised and cut into small pieces
1 tablespoon fresh rosemary
1/2 cup olive oil (125 ml)
salt
pepper, freshly ground

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16



Herb-crusted leg of lamb with red wine gravy image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

ROSEMARY PESTO-CRUSTED LAMB STEAKS

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

Provided by ILikeSpatulas

Categories     Everyday Cooking

Time 35m

Yield 2

Number Of Ingredients 10



Rosemary Pesto-Crusted Lamb Steaks image

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.

Nutrition Facts : Calories 451 calories, Carbohydrate 14.7 g, Cholesterol 150.8 mg, Fat 34.3 g, Fiber 1.4 g, Protein 20.6 g, SaturatedFat 9.1 g, Sodium 273 mg, Sugar 1.5 g

⅓ cup chopped fresh parsley
1 ½ tablespoons chopped fresh rosemary
1 clove garlic, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
⅓ cup dry bread crumbs
salt and pepper to taste
1 egg, beaten
2 (3 ounce) boneless lamb rump steaks
2 tablespoons olive oil

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5



Grilled Lamb Steaks With Rosemary & Thyme image

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.

6 lamb leg steaks, about 6 ounces each
1 1/2 teaspoons fresh ground pepper
1 tablespoon minced fresh rosemary leaf
1 tablespoon fresh thyme leave
1/2 teaspoon salt

ROSEMARY-PESTO LAMB RACK

Categories     Lamb     Roast     Low Carb     Rosemary     Summer     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Rosemary-Pesto Lamb Rack image

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.

1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb

ROAST LEG OF LAMB WITH BASIL & MINT PESTO

Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast

Provided by James Martin

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 10



Roast leg of lamb with basil & mint pesto image

Steps:

  • First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
  • Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
  • Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
  • Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.

Nutrition Facts : Calories 644 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.4 milligram of sodium

2kg lamb leg, skin scored (see tip)
fresh garden herbs , to serve (optional)
sliced lemon , to serve (optional)
1 small garlic clove , roughly chopped
small pack basil , leaves only
small pack mint , leaves only
25g pine nuts
25g grated parmesan
125ml extra virgin olive oil
juice 0.5 lemon

ROSEMARY PESTO-CRUSTED LAMB STEAKS

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

Provided by ILikeSpatulas

Categories     Everyday Cooking

Time 35m

Yield 2

Number Of Ingredients 10



Rosemary Pesto-Crusted Lamb Steaks image

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.

Nutrition Facts : Calories 451 calories, Carbohydrate 14.7 g, Cholesterol 150.8 mg, Fat 34.3 g, Fiber 1.4 g, Protein 20.6 g, SaturatedFat 9.1 g, Sodium 273 mg, Sugar 1.5 g

⅓ cup chopped fresh parsley
1 ½ tablespoons chopped fresh rosemary
1 clove garlic, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
⅓ cup dry bread crumbs
salt and pepper to taste
1 egg, beaten
2 (3 ounce) boneless lamb rump steaks
2 tablespoons olive oil

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