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Lamb Chops with Parsley Pesto

Source: Everyday Food: Fresh Flavor Fast - From the Kitchens of Martha Stewart Living
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Rating: 3   Reviews: 1 See Reviews
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  Serves 4
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
Lamb Chops with Parsley Pesto Recipe at Cooking.com
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.


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.


Recipe reprinted by permission of Clarkson Potter. All rights reserved.
Date Added: 02/22/2010
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Rating: 3
by: evie Reviewed: 04/04/2011
no nutrition data
Great idea! how about using mint? what is the nutrition breakdown?
12 people gave this Cheers. Click here to Cheer this review. Report Violation
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