Pesto Lamb with Wild Mushroom Rice
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 brown rice means the side dish takes only 3 minutes to make.
Pesto Lamb
Yield 2 servings. Recipe by Linda Gassenheimer.
INGREDIENTS
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
DIRECTIONS
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.
Wild Mushroom Rice INGREDIENTS
1 teaspoon olive oil
4 ounces shiitake mushrooms, washed, cut into large dice (about 2 cups) 1 package microwave brown rice (1 1/2-cups cooked) 3 garlic cloves, crushed
1/4 cup fresh chives, snipped Salt and freshly ground black pepper
DIRECTIONS
Heat oil over medium-high heat in a nonstick skillet and add mushrooms and garlic. Saute 2 minutes. Microwave rice according to package directions. Measure 1 1/2-cups rice and reserve remaining rice for another time. Place in a bowl and add the mushrooms. Toss well. Divide in half and place on the dinner plates with the lamb. Add chives and salt and pepper to taste. Use the same skillet to make the lamb.