Almonds | Saveur

Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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Fany Gerson’s Horchata Paletas

Fany Gerson — Sat, 29 Apr 2023 04:47:13 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

New York City chef Fany Gerson and her husband and business partner Daniel Ortiz de Montellano served these creamy horchata paletas at El Barrio, an outdoor celebration of Latinx food and culture at the 2023 Charleston Wine and Food Festival. Gerson sells these and other Mexican-style ice pops at Brooklyn’s La Newyorkina, and also at Mijo, the pair’s newest collaboration in Manhattan’s Pier 57 marketplace.

Toasting the rice, almonds, and cinnamon before steeping them in the horchata base results in an exceptionally deep and nutty flavor, so don’t be tempted to skip this important step. For even creamier paletas, swap out 2 cups of the half & half for heavy cream; for a vegan version, feel free to replace the dairy entirely with any non-sweetened nut, oat, or soy milk.

Yield: 8–10

Time: 8 hours 30 minutes

¾ cup long-grain white rice
¾ cup raw almonds
One 3-in. cinnamon stick
6 cup half & half
¼ cup sugar, plus more
½ tsp. vanilla extract
Pinch kosher salt

Instructions

To a medium pot over medium heat, add the rice, almonds, and cinnamon stick and cook, stirring frequently, until the rice and almonds are slightly toasted and the cinnamon is very fragrant, 3–6 minutes . Stir in the half-and-half and ¼ cup sugar, bring to a simmer, then remove from the heat, cover, and set aside to cool to room temperature. Transfer to the fridge to steep for at least 3 and up to 24 hours.
In a blender, working in batches, puree the rice-almond-half & half mixture until the rice and nuts are completely pulverized. Line a fine-mesh strainer with cheesecloth, then set over a large bowl. Strain the horchata base into the bowl, pressing down on the solids with a spatula or the back of a spoon to extract as much liquid as possible; discard any solids that remain in the strainer. Working in batches, blend the strained liquid once more; strain into the bowl again, discarding any solids. Stir in the vanilla and salt, and season to taste with more sugar.
Pour the base evenly into a popsicle mold, leaving a little bit of room at the top as the paletas expand as they freeze. Transfer to the freezer until the paletas are slushy, about 1 hour, then insert a popsicle stick in the center of each. Continue freezing until firm, at least 4 hours.
To unmold, dip the paleta mold into a container of warm water. Serve the horchata paletas immediately or place on a clean sheet pan and store in the freezer for up to 1 month. (If storing longer than 24 hours, wrap tightly in plastic wrap.)

The post Fany Gerson’s Horchata Paletas appeared first on Saveur.

Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata

Nigel Slater — Thu, 09 Mar 2023 19:46:03 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Bones are synonymous with feasting. All that goodness and savor, the way their presence turns a meal into something altogether more memorable–a celebration. Whether it is a twee little lamb rib chop or a chunky beef rib, I will always pick them up, chew, and suck, winkling the last little nuggets and meat juices from every crack and crevice.

Yield: 4

Time: 2 hours 30 minutes

Ingredients

For the pork:

4 thick bone-in pork rib chops (9 oz. each)
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, plus more as needed
4 small onions, peeled and halved
⅔ cup oloroso sherry, or other dry or off-dry fortified wine
2½ cups chicken stock
4 rosemary sprigs
1 bay leaf
One 15½-oz. can butter beans, drained and rinsed

For the almond gremolata:

¼ cup blanched almonds, finely chopped
2 Tbsp. olive oil
2 garlic cloves, finely chopped
2 tsp. finely grated lemon zest
¼ cup plus 2 Tbsp. finely chopped parsley leaves

Instructions

Make the pork: Season the pork generously with salt and black pepper and set aside. To a large pan set over medium heat, add the oil. When it’s hot and shimmering, add the onions cut-side down and cook until deep golden brown, about 6 minutes. Transfer to a large plate.
Pat the pork dry with paper towels. Turn the heat to medium-high and add more oil if the pan looks dry. When it’s hot and shimmering, add the pork and cook, flipping halfway through cooking, until browned on both sides, about 7 minutes total. Transfer to the plate with the onions.
To the empty pan, add the sherry and continue cooking over medium-high heat, scraping up any browned bits, until reduced by about half, 2–3 minutes. Return the pork and onions to the pan, then add the stock and bring to a boil. Turn the heat to low and add the rosemary and bay leaf. Cover and cook until the pork is softened and nearly falling off the bone, about 1 hour 30 minutes. Season with salt, then add the beans. Turn the heat to medium and simmer, uncovered, for 30 minutes more.
Meanwhile, make the almond gremolata: To a small dry pan set over medium heat, add the almonds and cook, swirling the pan occasionally, until golden, about 10 minutes. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Stir in the lemon zest, then scrape into a small bowl and stir in the parsley.
To serve, transfer the pork to a serving platter if desired (or serve straight from the pot) and sprinkle with the gremolata.

The post Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata appeared first on Saveur.

Roasted Heart of Palm with Romesco Sauce

Megan Zhang — Fri, 07 Oct 2022 14:58:29 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

“Heart of palm is one of the most beautiful ingredients,” says chef Dominique Oudin. I’d never tried the delicate white vegetable—harvested from the inner core of certain palm tree varieties—in its fresh form until my most recent visit to Colombia, where the ingredient appears in many dishes. Oudin’s preparation, which he serves on the tasting menu of Sofitel Legend Santa Clara’s Restaurante 1621 (an establishment in Cartagena that marries French techniques with local Colombian ingredients), stuck with me in particular. The thinly sliced heart of palm was coated in a bit of cashew-and-almond cream, served with a dollop of peppery romesco sauce on the side. The tender vegetable’s fresh, grassy flavor made it a perfect canvas for the nutty cream and the zippy, smoky romesco.

When Oudin cooks with the tropical plant, “I don’t want to change the flavor too much,” he explains. He prefers to allow the ingredient’s clean, delicate taste to shine through. “It’s something very special because we can’t find it everywhere in the world,” Oudin adds. Much of the world’s heart of palm is cultivated in Central and South America and Southeast Asia, where the ingredient is part of many cultures’ culinary traditions.

Before going to Colombia, I’d only ever tasted the canned or jarred versions of heart of palm. The fresh variety has a more toothsome texture than the processed stuff, and a more pronounced flavor. Once I returned home, I knew I wanted to try cooking it myself—starting with a riff on Oudin’s dish. Since unsustainable harvesting practices can be detrimental to palm trees, when buying fresh or frozen hearts, it’s important to shop from a producer that sticks to regenerative techniques (Puna Gardens is a good online source that sells the hearts cleaned and ready to use).

When my order arrived in the mail, I sliced the fresh vegetable into sticks, followed Oudin’s en papillote roasting technique, and replaced his cashew-almond cream with a simple sprinkle of toasted nuts. And of course, I had to whip up this classic romesco sauce recipe from SAVEUR’s archives.

Featured in “This Underrated Tropical Ingredient Is About to Be Your New Favorite Meat Replacement,” by Megan Zhang.

Yield: 2

Time: 1 hour 30 minutes

Ingredients

For the romesco sauce:

2 large red bell peppers (1 lb.)
3 garlic cloves, unpeeled
1 cup blanched almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
¼ tsp. crushed red chile flakes
¼ tsp. smoked paprika
Kosher salt and freshly ground black pepper

For the heart of palm:

1 lb. fresh heart of palm, cut into ½-in.-by-4-in. batons
1 Tbsp. olive oil
1½ tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 Tbsp. almonds, toasted and coarsely crushed

Instructions

Make the romesco sauce: Preheat the broiler, and line a baking sheet with aluminum foil. Place the bell peppers and garlic on the lined baking sheet and broil, turning as needed, until the vegetables are blistered all over, 4–8 minutes for the garlic, and 10–15 minutes for the peppers. Transfer the broiled ingredients to a heatproof bowl, cover tightly with plastic wrap, and set aside to steam until cool enough to handle, about 20 minutes.
Gently rub the peppers to remove their skins, then remove and discard the stems and seeds; peel the garlic cloves. To a blender, add the roasted vegetables, almonds, olive oil, tomato paste, vinegar, chile flakes, paprika, and ½ cup water. Purée until smooth, then scrape the sauce into a bowl, season with salt and black pepper to taste, cover, and refrigerate until ready to use. (If making the sauce ahead of time, romesco keeps well in an airtight container in the fridge for up to 3 days.)
Roast the heart of palm: Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and set aside.
In a large bowl, toss the hearts with the olive oil and thyme. Season lightly with salt and black pepper; toss to combine. Line a large baking sheet with aluminum foil and arrange the hearts neatly in the center of the sheet. Fold the corners of the foil inward to wrap and seal the hearts in a tight pouch. Transfer to the oven and roast until the hearts are tender when pierced with a fork, about 20 minutes.
Cool the heart of palm slightly before unwrapping, then transfer them to a platter, sprinkle with crushed almonds, and serve warm with the reserved romesco sauce on the side.

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Kahwa (Kashmiri Spiced Honey Tea)

Romy Gill — Tue, 04 Oct 2022 18:15:59 +0000

Photography by Aaron Bengochea

Kahwa is a Kashmiri-style green tea, which is typically flavored with spices, saffron, honey, and almonds. Chef Romy Gill served this kahwa tea recipe, which is adapted from her cookbook On the Himalayan Trail, with dessert after cooking with SAVEUR editorial director Kat Craddock, though it also makes a wonderful morning beverage or or afternoon pick-me-up on a cold winter day. Look for dark, green Kashmiri-style tea leaves at your local South Asian market, or order them online from Kalustyan’s.

Featured in: “Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home.”

Yield: 4

Time: 10 minutes

2 Tbsp. honey
2 tsp. ground ginger
1 tsp. green tea leaves
2 3-inch cinnamon sticks
4 green cardamom pods
4 whole cloves
4 black peppercorns
Pinch of saffron strands, plus more for garnish
12 blanched almonds, coarsely chopped, for garnish

Instructions

To a small pot, add the honey, ginger, tea leaves, cinnamon stick, cardamom, cloves, peppercorns, saffron, and 2½ cups of cold water. Set over medium-high heat, bring to a full boil, then remove from the heat.
Set a fine mesh strainer over a teapot and strain the tea, discarding the solids. Pour into small cups, garnish with a few strands of saffron and chopped almonds, and serve hot.

The Best Green Teas To Try In 2022 Photography by Belle Morizio

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17 Sweet Ways to Bake With Almonds

SAVEUR Editors — Mon, 18 Mar 2019 22:22:55 +0000

Photography by Farideh Sadeghin

Whether they’re used whole, ground into flour, or blended with sugar into a smooth, dense paste, almonds are a versatile ingredient in cake, cookie, and pastry recipes from all over the globe.

Almond Cheesecake with Macerated Strawberries and Mint

Simnel Marzipan Bonbons

Marzipan, a sweet paste of almond meal and sugar, is laced with spices, brandy, and lemon juice for these simple treats. Get the recipe for Simnel Marzipan Bonbons »

Almond-Lemon Cake

Sticky Rice and Almond Cake (Nian Gao)

Cherry Snowball Cookies

These buttery, almond-scented cookies are stuffed with liqueur-soaked Luxardo cherries. Get the recipe for Cherry Snowball Cookies »

Fried Almond Pastries (Samsa Feuille de Brick)

Fried Almond Pastries

Almond Granita

Nutty, sweet almonds are used four ways in this super-simple frozen dessert. Get the recipe for Almond Granita »

Toasted Almond Biscotti

Crunchy, crumbly twice-baked cookies studded with almonds are the perfect complement to a cup of coffee or glass of vin santo.

Chewy Almond Macaroons

Chocolate-Glazed Almond Spice Cookies (Lebkuchen)

The recipe for these Christmas cookies come from the bakery Rischart in Munich.

Almond & Marzipan Roulade

Chef Erez Komarovsky’s buttery almond dessert, swirled through with marzipan and toasted nuts, also makes a fine breakfast or afternoon snack.

Apricot-Almond Tart

You can substitute the apricots in this juicy tart for plums, peaches, or even berries.

Almond-Cream Tartlets

Chocolate-Almond Cookies (Strazzate)

These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur, but Galliano, which can be found in most liquor stores, is a fine substitute.

Almond Sticks with Cocoa Nibs

Cocoa nibs add crunch and a subtly bitter note to these biscotti-like cookies adapted from Alice Medrich’s amazing chocolate cookbook, Seriously Bitter Sweet.

Almond Sugar Cookies

These glittering almond squares make a fantastic Christmas cookie on their own, but sandwiched with raspberry jam, they’re even better. Get the recipe for Almond Sugar Cookies »

Rainbow Cookies

Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie.

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Recipes with Almonds

Organic — Mon, 18 Mar 2019 22:32:39 +0000

Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia. Get the recipe for Fried Almond Pastries (Samsa Feuille de Brick) ». Landon Nordeman

Most commonly called on to add flavor and structure to desserts, almonds’ mild, sweet taste makes them great in a variety of recipes. From a gluten-free spin on crab cakes to traditional biscotti, here are 12 of our favorite recipes that incorporate almonds.

Bacon Wrapped Dates with Almonds

At the Red Cat in New York City, these are a popular choice on the bar menu.

Chocolate Almond Cookies (Strazzate)

Featured in our book Best Cookies, these traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur, but Galliano, which can be found in most liquor stores, is a fine substitute.

Almond-Cream Tartlets

Trout with Brown Butter and Almonds (Trout Meunière Amandine)

Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire’s.

Chocolate-Almond Spice Cookies (Basler Brunsli)

Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Get the recipe for Chocolate-Almond Spice Cookies (Basler Brunsli) »

Tozzetti (Anise, Almond, and Hazelnut Biscotti)

These Roman-style biscotti are a favorite of Nick Malgieri’s for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.

These soft, chewy dumplings filled with a sweet nut mixture are a traditional part of the Chinese New Years celebration. This recipe was adapted from the book How to Cook and Eat in Chinese, by Buwei Yang Chao, which was first published in 1945. Yuanxiao, Chao explains, is actually the name for the festival that occurs on the fifteenth day of the new year, so by eating the dumplings you’re also metaphorically eating the sweet new year. See the recipe for Yuanxiao Dumplings »

Horchata de Arroz con Almendras (Almond-Rice Drink)

The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts.

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

Chewy Almond Macaroons

Fried Almond Pastries (Samsa Feuille de Brick)

Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia. Get the recipe for Fried Almond Pastries (Samsa Feuille de Brick) »

Ginger Curry Candied Almonds

Sweet, salty and just a little spicy, these glazed almonds are a popular addition to holiday gift baskets and party spreads. Always make more than you think you’ll need as it’s hard to resist snacking on them when they’re still warm. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round. Get the recipe for Ginger Curry Candied Almonds »

The post Recipes with Almonds appeared first on Saveur.

Cherry–Almond Star Cookies

Organic — Thu, 04 Mar 2021 02:44:33 +0000

Iconic star-shaped Italian cookies from our book Best Cookies are infused with kirsch and cream to add richness and depth. Helen Rosner

Iconic star-shaped Italian cookies from our book Best Cookies are infused with kirsch and cream to add richness and depth.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Yield: makes about 4 dozen

3 cups flour
2 tsp. baking powder
¹⁄₂ tsp. kosher salt
12 tbsp. unsalted butter, softened
1 cup sugar
³⁄₄ cup almond paste
2 eggs
¹⁄₄ cup heavy cream
1 tbsp. kirsch
1 tsp. vanilla extract
Maraschino cherries

Instructions

Whisk together flour, baking powder, and salt in a bowl; set aside. In a medium bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes; set aside. In a large bowl, beat almond paste on medium-high speed of a mixer until smooth; add 1⁄4 of the butter-sugar mixture and beat until smooth. Add remaining butter-sugar mixture and beat until smooth. Add eggs one at a time, beating well after each addition, until evenly combined. Add cream, kirsch, and vanilla, and beat until smooth. Add dry ingredients and beat until just combined.
Transfer dough to a piping bag fitted with a 1⁄2″ star tip, and pipe 2″ mounds of dough onto parchment paper-lined baking sheets, spaced 2″ apart. Halve maraschino cherries, and place a cherry half over the center of each cookie; chill cookies for 30 minutes.
Heat oven to 375°. Bake cookies, rotating baking sheets top to bottom and front to back halfway through cooking, until lightly browned, about 14 minutes. Let cool before serving.

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Strawberry ‘Rose’

Organic — Mon, 18 Mar 2019 22:36:40 +0000

(Rosace de Fraises)

SERVES 4

When making his version of this dish, chef Philippe Rochat sprinkles crunchy white-chocolate-covered rice flakes over the blancmange before topping it with strawberries. If you don’t have six-inch circular forms at home, try using the rings of springform pans instead, or simply pour the blancmange into the center of each plate and tip it around to form a rough six-inch circle.

FOR THE BLANCMANGE:
1⁄3 cup whole almonds, finely ground
1⁄3 cup milk
1⁄3 cup sugar
1 3-gram gelatin sheet
3⁄4 cup heavy cream

FOR THE STRAWBERRY SYRUP:
2 lbs. strawberries (about 7 cups),
trimmed and coarsely chopped
1 cup sugar
3 tbsp. fresh lemon juice

1 lb. strawberries, trimmed and very thinly sliced

1. For the blancmange: Put almonds, milk, and sugar into a small pot and bring to a boil over medium-high heat. Remove pot from heat, cover, and let infuse for 10 minutes. Strain through a fine sieve into a small bowl, gently pressing on almonds with back of a wooden spoon. Discard almonds; set almond milk aside.

2. Meanwhile, put gelatin sheet into a large bowl of cold water and let completely soften but not dissolve, about 15 minutes. Remove gelatin sheet from water, discarding water, and gently squeeze gelatin to remove excess water. Put almond milk and cream into a small pot and bring to a boil over medium-high heat. Remove from heat, add gelatin sheet, and stir until gelatin is dissolved.

3. Place four 6″ circular forms on 4 large dinner plates (large enough to leave 1 1⁄2″-2″ of space between form and edge of plate). Divide blancmange between plates, pouring it into center of forms. Carefully transfer plates to refrigerator and let chill until set, about 1 hour.

4. For the strawberry syrup: Pour enough water into a large pot for it to reach a depth of 3″; bring to a boil over medium-high heat. Put chopped strawberries, sugar, and lemon juice into a large heatproof bowl; stir well. Set bowl over pot (water shouldn’t touch bottom of bowl), reduce heat to medium-low, and cook until strawberries release all their juice, 60-70 minutes. Strain syrup through a fine sieve, allowing it to drip into a bowl without pressing strawberries (discard strawberries or reserve for another use).

5. To assemble: Carefully remove the form from each plate of blancmange. Arrange sliced strawberries over blancmange, overlapping them slightly, in 4 concentric circles like the petals of a flower, to form a roselike arrangement that completely covers the blancmange (strawberries will hang over the edge of the blancmange a little). Pour strawberry syrup evenly around each “rose”, allowing it to fill the plates. Serve immediately.

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Roast Lamb with Almond Pesto and Crushed Potatoes

Organic — Mon, 18 Mar 2019 22:31:54 +0000

Cabernet sauvignons and cabernet blends are the perfect accompaniments to this lamb dish.

Yield: serves 2-4

Ingredients

For the Almond Pesto

³⁄₄ cup fresh basil leaves, finely chopped
1 clove (small) garlic, peeled and finely chopped
4 toasted, skinless almonds, finely chopped
3 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper

For the Lamb and Potatoes

¹⁄₄ cup extra-virgin olive oil
1 ¹⁄₂ lb. lamb sirloin
Salt and freshly ground black pepper
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and thinly sliced
9-12 small new potatoes, boiled

Instructions

For the almond pesto: Put basil, garlic, and almonds in a medium bowl. Mix well with a wooden spoon while drizzling in oil. Season to taste with salt and pepper, and set aside.
For the lamb and potatoes: Preheat oven to 400°. Heat oil in a large, heavy, ovenproof skillet over medium-high heat until hot. Generously season lamb with salt and pepper, then sear until lightly browned, about 2 minutes per side. Reduce heat to medium, add onions and garlic, and cook, stirring often, until onions are soft and golden, about 5 minutes. Add potatoes to skillet, lightly crush with the back of a large spoon, and season to taste with salt and pepper. Transfer skillet to oven, and roast until internal temperature of lamb reaches 125° on a meat thermometer for medium-rare, about 10 minutes.
Remove skillet from oven, transfer lamb to a cutting board, and return skillet with potatoes to turned-off oven to cook a little longer while meat is resting. Cover lamb loosely with foil, and set aside for 10 minutes.
Remove potatoes from oven, gently stir in pesto, then divide between 2–4 dinner plates. Slice lamb, and arrange over potatoes, moistening lamb with any accumulated juices. Drizzle plates with a little fruity extra-virgin olive oil, if you like.

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