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MailTribune.com
  • Lamb Chops With Parsley-Pistachio Pesto

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  • 2 cups fresh Italian (flat-leaf) parsley leaves
    1 garlic clove, peeled
    1/3 cup shelled pistachios
    1/3 cup, plus 1 tablespoon olive oil, divided
    4 tablespoons shredded Parmesan cheese
    Salt and freshly ground black pepper, to taste
    8 lamb loin chops, about 1 to 1 1/2 inches thick
    To make pesto, in a food processor, combine the parsley leaves, garlic and pistachios; pulse to combine. With motor on, add the 1/3 cup olive oil and process until mixture is smooth. Add the cheese and pulse to combine. Add water as needed so pesto has consistency of thin, grainy mustard. Add the freshly ground black pepper to taste. Set aside until ready to use.
    Remove the lamb from refrigerator at least 30 minutes before cooking. Pat lamb chops dry with paper towel. Season lamb on both sides with salt and pepper or favorite all-purpose seasoning, such as lemon-pepper.
    In a large skillet, heat the 1 tablespoon olive oil over medium heat until just shimmering. Working in batches, place 4 lamb chops in skillet and cook until nicely browned, about 4 to 5 minutes on each side for medium-rare that is more on rare side. Remove lamb chops from skillet and transfer to a plate; tent with foil to keep warm. Repeat with remaining 4 chops. Serve with pesto on the side or place a dollop on each chop.
    Makes 4 servings.
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