Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colourful 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.
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- Coarse salt and freshly ground pepper
- 1/2 cup parsley pesto (recipe on page 2)
1 Heat a large skillet over medium.
2 Pat dry lamb with paper towels. Season chops on both sides with salt and pepper.
3 Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto
Makes 4 servings.