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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
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.