Lamb Chops With Pistachio Salsa Verde
Succulent lamb chops are pan-seared to perfection and topped with a bright and zesty pistachio salsa verde, offering a delightful combination of savory and fresh flavors.
Equipment
- Paper towels
- Food processor
- Cast-iron skillet or heavy-bottomed pan
- Cutting board
- Foil
Ingredients
For the Lamb Chops
- 4-6 lamb loin or rib chops
- 2 tablespoons olive oil
- Salt to taste
- Freshly cracked black pepper to taste
For the Pistachio Salsa Verde
- 1/2 cup shelled pistachios unsalted
- 1 cup fresh parsley leaves packed
- 1/2 cup fresh basil leaves packed
- 2 cloves garlic peeled
- 1/4 cup capers drained
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup extra virgin olive oil
- Salt, Freshly cracked black pepper to taste
Instructions
Prepare the Lamb Chops
- Pat the lamb chops dry with paper towels. Drizzle with olive oil and generously season with salt and pepper on both sides.
Make the Pistachio Salsa Verde
- Combine pistachios, parsley, basil, garlic, capers, red wine vinegar, and red pepper flakes in a food processor; pulse until finely chopped. Gradually stream in olive oil until a spoonable consistency is reached, then season with salt and pepper.
Cook the Lamb Chops
- Heat a cast-iron skillet over medium-high heat until very hot.
- Place chops in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until desired doneness (130-135°F internal temperature for medium-rare).
- Remove chops from skillet, transfer to a cutting board, tent with foil, and rest for 5-10 minutes to redistribute juices.
- Plate the rested lamb chops and generously spoon the pistachio salsa verde over them, then serve immediately.
Notes
For extra flavor, lightly toast the pistachios before adding them to the salsa verde. Adjust the red pepper flakes to your preferred level of spice. Lamb chops are best enjoyed immediately after resting.