Lamb Chops with Pistachio Salsa Verde Recipe

Lamb Chops with Pistachio Salsa Verde Recipe

  • 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
  • 12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. 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.
  2. Season lamb chops with salt and pepper; allow to come to room temperature.
  3. 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.
  4. Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
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