Lamb Tenderloin with Dandelion Pesto

Serves: 4

• 1 ½ lbs lamb tenderloins or lamb rib chops
• 2 cups dandelion leaves, washed, drained well and cut into segments
• 4 stems parsley, leaves removed and stems discarded
• ¼ c pine nuts or walnuts
• 1 clove garlic
• ½ c olive oil, or less as desired
• ¼ c grated Pecorino-Romano cheese

In a large food processor, pulse together the dandelion leaves, parsley, pine nuts, and garlic until well minced, scraping down the sides of the bowl. With the motor running, slowly pour in the olive oil until a fairly smooth and saucy consistency is acquired. Add the Pecorino-Romano cheese and pulse to mix. Season with salt and pepper, to taste.

Season the lamb tenderloins with salt and pepper.

Heat a large sauté pan over medium-high heat and sear the tenderloins in batches for 2-5 minutes on each side, depending on the size of the tenderloins and your desired doneness.

Remove the tenderloins from the pan and rest them on a plate for 5 minutes. Slice into medallions and serve with dandelion pesto.