Lamb Chops with Tomato-Artichoke Sauté and Pistachio Sauce

By kscribner

Serves 4
Prep Time: 5 minutes
Total Time: 25 minutes

Ingredients

• 1/2 cup shelled pistachios
• 3/4 cup coarsely chopped fresh parsley
• 2 pints grape tomatoes
• 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and quartered
• 8 loin lamb chops, each 1 inch thick (about 2 pounds total)

Details

Servings 4
Adapted from pbs.org

Preparation

Step 1

In a blender, purée pistachios with ¼ cup parsley and ¼ cup water until smooth (add a splash more water if necessary). Season well with salt and pepper. Set aside.

Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).

Add tomatoes, artichokes, and ¼ cup water to skillet. Season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining ¼ cup parsley. Serve lamb with vegetable sauté and pistachio sauce.