Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter))

Sample Recipe from Everyday Food: Fresh Flavor Fast



Lamb Chops with Parsley Pesto
Serves 4

Prep time: 15 minutes

Total time: 15 minutes
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.

Lamb Chops

8 lamb loin chops (each 4 ounces and 1 inch thick)

Coarse salt and freshly ground pepper

1/2 cup Parsley Pesto (recipe below)

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

Makes 1/2 cup

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

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.
Freezing Pesto

Pesto keeps very well in the freezer, so it’s worth making extra. Freeze it in small airtight containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.