Sample Recipe from Everyday Food: Fresh Flavor Fast
Lamb Chops with Parsley Pesto
Serves 4 Prep time: 15 minutes Total time: 15 minutes
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.
Lamb Chops 8 lamb loin chops (each 4 ounces and 1 inch thick) Coarse salt and freshly ground pepper 1/2 cup Parsley Pesto (recipe below)
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.
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
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.
Everyday Food Fresh Flavor Fast 250 Easy Delicious Recipes for Any Time of Day Everyday Food Clarkson Potter
Sample Recipe from Everyday Food: Fresh Flavor Fast
Lamb Chops with Parsley Pesto
Serves 4
Prep time: 15 minutes
Total time: 15 minutes
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.
Lamb Chops
8 lamb loin chops (each 4 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
1/2 cup Parsley Pesto (recipe below)
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.
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
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.