Lamb Chops with Pistachio Salsa Verde

kid-friendly mint lamb chop pistachio grill/barbecue parsley 22-minute meals lamb father's day dinner small plates

Rhoda Boone

4 servings

Source

Ingredients

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

12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Method

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 125°F 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.