Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.
Ingredients
serves 41/2 cup shelled unsalted pistachios
3/4 cup packed coarsely chopped fresh flat-leaf parsley
1/3 cup plus 1/4 cup water
Coarse salt and freshly ground pepper
8 lamb loin chops (each 4 ounces and 1 inch thick)
2 pints grape or cherry tomatoes
1 can (14 ounces) artichoke hearts in water, drained, rinsed, and quartered
Step 1
Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/3 cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.
Step 2
Heat a large skillet over medium-high. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
Step 3
Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Stir in remaining 1/2 cup parsley. Serve lamb with tomato mixture and pistachio sauce.
Cooking Lamb Loin Chops
Step 4
Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.










