Best Lamb Chops With Pistachio Salsa Verde Recipes

Lamb Chops with Mint and Pistachio Salsa Verde image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/2 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup chopped fresh mint
1/4 cup chopped toasted pistachios
2 tablespoons capers, chopped
1 tablespoon lemon juice
1/2 teaspoon kosher salt
12 frenched New Zealand single-bone lamb chops
1 1/4 teaspoons kosher salt
Olive oil, for brushing

Steps:

For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
Drizzle the chops with some of the sauce and serve the remaining sauce alongside.

Lamb Chops with Pistachio Sauce image

Yield serves 4

Number Of Ingredients 7

1/2 cup shelled unsalted pistachios
3/4 cup packed coarsely chopped fresh flat-leaf parsley
1/3 cup plus 1/4 cup water
Coarse salt and freshly ground pepper
8 lamb loin chops (each 4 ounces and 1 inch thick)
2 pints grape or cherry tomatoes
1 can (14 ounces) artichoke hearts in water, drained, rinsed, and quartered

Steps:

Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/3 cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.
Heat a large skillet over medium-high. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Stir in remaining 1/2 cup parsley. Serve lamb with tomato mixture and pistachio sauce.
Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).

Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

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.