LAMB CHOPS WITH PISTACHIO SAUCE AND VEGETABLE SAUTE
Not flying to the Greek islands this week? No matter. Bring a taste of the Mediterranean to your table with a mere five minutes' prep and a single skillet.
Provided by Martha Stewart
Categories Lamb Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/4 cup water until smooth (add a splash more water if necessary); season well with salt and pepper. Set aside.
- Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
- Add tomatoes, artichokes, and 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining 1/2 cup parsley. Serve lamb with vegetable saute and pistachio sauce.
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