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Lamb Chops with Pistachio Salsa Verde

Name: Lamb Chops with Pistachio Salsa Verde
Cuisine: mediterranean
Ingredients: 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; 12 (1-inch-thick) lamb rib or loin chops (about 2 pounds); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Season lamb chops with salt and pepper; allow to come to room temperature.
3.
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.
4.
Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

Recipes sourced from Epicurious.com.

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