Lamb Chops with Mint and Pistachio Salsa Verde

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


Salsa Verde:

1/2 cup chopped fresh parsley

1/2 cup olive oil 

1/4 cup chopped fresh mint 

1/4 cup chopped toasted pistachios 

2 tablespoons capers, chopped 

1 tablespoon lemon juice 

1/2 teaspoon kosher salt 


12 frenched New Zealand single-bone lamb chops

1 1/4 teaspoons kosher salt 

Olive oil, for brushing


  1. For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
  2. For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
  3. Drizzle the chops with some of the sauce and serve the remaining sauce alongside.