Nut-free Parsley Pesto and Lamb Chops
This pesto made with parsley and sharp Pecorino Romano cheese 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.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living
Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Kana Okada. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- Pesto
- 2 cups fresh flat-leaf parsley leaves packed
- 3/4 cup Pecorino Romano cheese grated
- 1 small garlic clove coarsely chopped
- 1/4 cup extra virgin olive oil plus more for storing (optional)
- freshly ground pepper
- Lamb
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- coarse salt and freshly ground pepper
- 1/2 cup Parsley Pesto (recipe above)
Servings: servings
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Ingredients
Servings: servings
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Instructions
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. Makes 1/2 cup.
Lamb
- 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.
