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