Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) 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 (see page 52).

　　

Ingredients

serves 4

　　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)

　　

Step 1

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

Step 2

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.