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Grilled lamb chops served with a vibrant pistachio salsa verde

Elegant Lamb Chops with Zesty Pistachio Salsa Verde

Pan-seared lamb chops are elevated with a vibrant pistachio salsa verde, offering a fresh and zesty flavor profile. This dish is perfect for a special occasion or a flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Lamb Chops (loin or rib, about 1-inch thick)
  • 1/2 cup Shelled Pistachios (unsalted)
  • 1/2 cup Fresh Parsley (flat-leaf, packed)
  • 1/4 cup Fresh Mint (packed)
  • 2 Garlic Cloves
  • 1 Lemon Zest of 1
  • 1 Lemon Juice of 1
  • 1 tbsp Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil plus 1 tbsp for searing
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Food Processor
  • Heavy-Bottomed Skillet (e.g., cast iron)
  • Paper Towels
  • Cutting Board

Method
 

Pistachio Salsa Verde
  1. In a food processor, combine pistachios, parsley, mint, garlic, lemon zest, lemon juice, and red wine vinegar; pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until desired consistency is reached, then season with salt and pepper.
Prepare and Cook Lamb
  1. Pat the lamb chops dry and season generously with salt and black pepper on both sides.
  2. Heat a heavy-bottomed skillet over medium-high heat, add 1 tablespoon of olive oil, and sear the lamb chops for 2-4 minutes per side for medium-rare.
  3. Transfer the cooked lamb chops to a cutting board and let them rest for at least 5 minutes.
Serve
  1. Spoon a generous amount of the pistachio salsa verde over the rested lamb chops.

Notes

For extra flavor, lightly toast the pistachios before adding them to the food processor. Adjust the amount of lemon juice and red wine vinegar in the salsa verde to your preference for acidity.