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.