LAMB CHOPS WITH PISTACHIO SALSA VERDE

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.