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.
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- Coarse salt and freshly ground pepper, to taste
- 1/2 cup Parsley Pesto
For the Parsley Pesto:
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, to taste
Heat a large skillet over medium heat. Pat the lamb dry with paper towels. Season the 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 the pesto.
FOR THE PARSLEY PESTO:
In a food processor, finely chop the 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. Makes 1/2 cup.
Tip: 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.