Lamb Chops with Parsley Pesto

1. 1

   Heat a large skillet over medium.

2. 2

   Pat-dry lamb with paper towels.

3. 3

   Season chops on both sides with salt and pepper.

4. 4

   Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare.

5. 5

   Serve immediately, topped with pesto.

6. 6

   In a food processor, finely chop parsley, cheese, and garlic.

7. 7

   With the motor running, add oil in a slow, steady stream; season with pepper.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.