Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 316.51 Kcal (1325 kJ) | ||
| Calories from fat | 231.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.73g | 40% | |
|---|---|---|---|
| Cholesterol | 86.24mg | 29% | |
| Sodium | 244.26mg | 10% | |
| Potassium | 140.92mg | 3% | |
| Total Carbs | 14.61g | 5% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 2.1mg | 12% | |
| Calcium | 120.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 403.22 Kcal (1688 kJ) | ||
| Calories from fat | 295.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.78g | 40% | |
|---|---|---|---|
| Cholesterol | 109.87mg | 29% | |
| Sodium | 311.18mg | 10% | |
| Potassium | 179.52mg | 3% | |
| Total Carbs | 18.61g | 5% | |
| Sugars | 1.57g | 5% | |
| Dietary Fiber | 1.78g | 6% | |
| Protein | 9.56g | 15% | |
| Vitamin C | 17.7mg | 23% | |
| Iron | 2.7mg | 12% | |
| Calcium | 153.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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