LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
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.
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