LAMB CHOPS WITH PARSLEY PESTO

Lamb Chops with Parsley Pesto image

Yield serves 4

Number Of Ingredients 10

8 lamb loin chops (each 4 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
1/2 cup Parsley Pesto (recipe below)
Parsley Pesto
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)

Steps:

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
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.