Lamb Chops with Mint and Pistachio Salsa Verde
- Level: Easy
- Yield: 4 servings
- Total: 25 min
- Active: 15 min
Ingredients
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
Lamb:
12 frenched New Zealand single-bone lamb chops
1 1/4 teaspoons kosher salt
Olive oil, for brushing
Directions
- 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.
- 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.
- Drizzle the chops with some of the sauce and serve the remaining sauce alongside.