Lamb Chops with Pistachio Salsa Verde

Ingredients for Lamb Chops with 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

• 60g unsalted, toasted pistachios

• 60ml fresh lemon juice

• 2 tablespoons capers

• 1/2 teaspoons crushed red pepper flakes

• 1/2 teaspoons kosher salt

• 120ml extra-virgin olive oil

• 12 (1-inch-thick) lamb rib or loin chops (about 900g )

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

How to make Lamb Chops with 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.

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 52°C for medium-rare, 2–3 minutes per side. Serve with Pistachio Salsa Verde.

Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.