| Yield: Serves 4 |
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Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colorful topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with cream cheese for a dip to serve with crudités. |
RECIPE INGREDIENTS
| 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 | | |
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DIRECTIONS
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.
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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.
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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.
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Recipe reprinted by permission of Clarkson Potter. All rights reserved.
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Martha Stewart Lamb Chops with Parsley Pesto
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