LAMB CHOPS w/PARSLEY PESTO

By BobD

Ingredients

• 4 SERVINGS
• Pesto made with parsley and sharp Pecorino Romano cheese could also be tossed with pasta, spread on sandwiches, or mixed w/cream cheese for a dip w/crudités.
• 8 lamb loin chops (each 4 ounces and 1 inch thick)
• Coarse salt and freshly ground pepper
• 1/2 cup Parsley Pesto (recipe below)
• Parsley Pesto: (Makes 1/2 cup)
• 2 cups packed fresh flat-leaf parsley leaves
• 3/4 cup grated Pecorino Romano cheese (2 ounces)
• 1 small garlic clove, coarsely chopped
• 1/4 cup extra-virgin olive oil, plus more for storing (optional)
• Freshly ground pepper

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Heat a large skillet over medium.

Pat dry lamb with paper towels. Season chops on both sides with salt and pepper.

Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.

In a food processor, finely chop parsley, cheese, and garlic.

With the motor running, add oil in a slow, steady stream; season with pepper.

Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.

Freezing Pesto:

Pesto keeps very well in the freezer, so it’s worth making extra.

Freeze it in small airtight containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.