Seared Lamb Chops with Zesty Pistachio Salsa Verde
Juicy lamb chops seared to perfection and topped with a vibrant, zesty pistachio salsa verde, offering a burst of fresh flavors.
Equipment
- Food processor
- Large oven-safe skillet (cast iron)
Ingredients
For the Lamb Chops
- 4-6 lamb loin or rib chops
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
For the Pistachio Salsa Verde
- 1/2 cup fresh parsley roughly chopped
- 1/4 cup fresh mint leaves roughly chopped
- 1/4 cup shelled pistachios unsalted
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes optional, for a little kick
- Salt and freshly ground black pepper to taste
Instructions
Pistachio Salsa Verde
- In a food processor, combine parsley, mint, pistachios, minced garlic, extra virgin olive oil, lemon juice, and red pepper flakes if desired.
- Pulse until the mixture is finely chopped but still has texture; season with salt and pepper to taste and set aside.
Season & Sear Lamb
- Pat lamb chops dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, then carefully place chops in the hot skillet.
Cook & Rest
- Sear for 3-4 minutes per side for medium-rare, or to your preferred doneness, aiming for 130-135°F (54-57°C) for medium-rare.
- Transfer cooked lamb chops to a cutting board, tent loosely with foil, and let them rest for 5-10 minutes.
Serve
- Arrange the rested lamb chops on a serving platter.
- Spoon a generous amount of the Pistachio Salsa Verde over each chop and serve immediately.
Notes
For best results, let the lamb chops come to room temperature for about 15-20 minutes before searing.