Lamb Chops with Pistachio Salsa Verde
By Dr_Mom
Ingredients
- For the Pistachio Salsa Verde:
- 2 medium shallots, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 cup (packed) fresh parsley leaves with tender stems
- 1/2 cup (packed) fresh mint leaves with tender stems
- 1/2 cup unsalted, toasted pistachios
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- For the lamb chops:
- 12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Details
Servings 4
Preparation time 25mins
Cooking time 22mins
Adapted from epicurious.com
Preparation
Step 1
Make the Pistachio Salsa Verde:
Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
Cook the lamb chops:
Season lamb chops with salt and pepper; allow to come to room temperature.
Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2–3 minutes per side. Serve with Pistachio Salsa Verde.
Do Ahead
Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
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