Lamb Chops with Parsley Pistachio Pesto

By boscobojo

Ingredients

• Pesto:
• 2 cups fresh Italian (flat-leaf) parsley leaves
• 1 clove garlic, peeled
• 1/3 cup shelled pistachios
• 1/3 cup olive oil
• 4 Tbl. shredded Parmesan cheese
• Water as needed
• Salt and pepper
• For the Lamb:
• 8 lamb loin chops, about 1 to 1 1/2 inches thick
• salt and black pepper to taste (or favorite all-purpose seasoning)
• 1 Tbl. olive oil

Preparation

Step 1

To make the pesto: in a food processor, combine the parsley leaves, garlic and pistachios; pulse to combine. With the motor on, add the olive oil and process until mixture is smooth. Add the cheese and pulse to combine. Add water as needed so the pesto has the consistency of this, grainy mustard. Add freshly ground black pepper to taste. Set aside until ready to use.

To make the lamb: Remove the lamb from the refrigerator at least 30 minutes before cooking. Trim any excess fat from the chops. Pat the lamb chops dry with paper towels. Season them on both sides with salt and pepper or favorite all purpose seasoning.

In a large skillet, heat the oil over medium heat until just shimmering. Working in batches, place 4 lamb chops in the skillet and cook until nicely browned, about 4 to 5 minutes on each side for a medium-rare that is more on the rare side. Remove lamb chops from the skillet and transfer to a plate; tent with foil to keep warm. Repeat with remaining 4 chops. Serve with the pesto on the side or place a dollop on each chop.