Best Lamb Chops With Mint And Pistachio Salsa Verde Recipes

Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

Lamb Chops with Pistachio Salsa Verde image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.