Here’s an easy and quick dinner that’s perfect for the holiday season or any time you need a quick meal. Loin lamb chops are topped with a prepared pesto sauce, making this a special meal that takes only minutes to make. I used shiitake mushrooms to make wild mushroom rice. They’re quickly sauteed in a skillet with some garlic and then the same skillet is used to cook the lamb.
Only one skillet to wash. Using microwaveable rice means the side dish takes only 3 minutes to make.
HELPFUL HINTS:
- Any type of mushroom can be used.
- An easy way to chop chives is to snip them with scissors.
Pesto Lamb
Yield 2 servings. Recipe by Linda Gassenheimer
4 3-to-4-ounce loin lamb chops (about 1-inch thick)
Salt and freshly ground black pepper
olive oil spray
1/4 cup prepared reduced fat pesto sauce
Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add lamb and brown 2 minutes. Turn and brown 2 minutes. Spread the pesto sauce over the lamb, cover with a lid and cook 2 minutes. A meat thermometer should read 160 degrees. Divide in half and place on two dinner plates.