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.
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 chop over, and continue cooking until done, 3 to 4 minutes for medium.
Mango Mint Loin Chops
8 loin chops, trimmed
1/4 cup olive oil
Cracked black pepper
Mango Mint Demi
1 cup red wine
1 T granulated sugar
5 sprigs fresh mint
1 c veal demi glace
1/2 c peeled and chopped mango
1/4 c corn syrup
Sweet Potato Hash
5 strips bacon, chopped
3/4 lb Spanish chorizo
2 sweet potatoes, cut into 1/2-inch cubes (approximately 12 ounces)
1/2 c red onion, cut into 1/2-inch cubes
1/2 c red bell pepper, cut into 1/2-inch cubes
1/2 c celery, finely chopped
1/4 c roasted and chopped garlic
2 to 4 T olive oil
1 cup chicken stock
1/2 t dried thyme leaves, crumbled
1 bay leaf
Kosher salt, to taste
Cracked black pepper, to taste
Combine wine, sugar and mint sprigs in a small skillet. Cook, reducing by two thirds. Add veal demi and strain syrup. Set aside.
Puree mango with corn syrup.
When serving chops, puddle Mint Demi mixture on plate. Drop pureed mango in decorative design on top of Mint Demi.
In a large, hot saucepan, cook bacon until crisp; remove from pan and drain on paper towels. Add chorizo, crumbling and cooking until browned. Drain grease. Combine bacon, chorizo, sweet potatoes, red onion, bell pepper, celery and garlic. Add olive oil as needed to prevent mixture from sticking. Cook and stir over medium heat for 5 minutes. Add the chicken stock, thyme and bay leaf. Simmer, stirring often. Cook for 10 to 15 minutes or until potatoes soften. Remove bay leaf. Season with salt and pepper
1 cup orzo pasta, cooked according to package directions
1/2 cup coarsely chopped roasted red bell peppers
1/3 cup pitted kalamata olives, quartered
1 teaspoon shredded lemon pee
In large sealable plastic bag, combine lamb, 3 tablespoons olive oil, lemon juice, garlic and rosemary. Refrigerate and marinate for 1 hour or overnight. Remove lamb from marinade and discard marinade. Alternately thread lamb, zucchini and red onion onto skewers. Season kabobs with salt and pepper.
Grill over medium-hot coals 7 minutes per side or until desired degree of doneness.
Remove lamb from grill, cover and let stand 5 minutes.
Toss cooked pasta with remaining 1 tablespoon olive oil, roasted red peppers, olives and lemon peel.