Active Time

　　22 minutes

　　Total Time

　　22 minutes

　　This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.

　　

Ingredients

4 servings

　　

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

　　

Make the Pistachio Salsa Verde:

Step 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.

　　

Cook the lamb chops:

Step 2

Season lamb chops with salt and pepper; allow to come to room temperature.

　　

Step 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.

　　

Do Ahead

Step 4

Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.