Used Meat Aisle Has Been Bah Ram Good To Ewe - Lamb Chops with Pistachio Salsa Verde - Midweek Recipe

A couple of lovely lamb chops and leftover potatoes and olives from the roast chicken seem like a happy couple. And lamb chops with a nice sauce or relish....even better!

I managed to break the bowl of my food processor while unpacking it, so this was the debut of the new food processor. It worked great but scared the bejeezus out of the puppy. She's been wary around the kitchen ever since.

Mangia!

Lamb Chops with Pistachio Salsa Verde
Courtesy: Bon Appetit

INGREDIENTS

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

PREPARATION

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.