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loin chops salt PARSLEY PESTO parsley Romano cheese garlic extra-virgin olive oil freshly ground pepper
Viewed: 34 - Published at: 3 years agoIngredients
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- Coarse salt and freshly ground pepper
- 1/2 cup Parsley Pesto (recipe below)
- 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
- (makes 1/2 cup)
Method
- 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.
