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Lamb Chops with Mint and Pistachio Salsa Verde

The perfect meal for a memorable and stress-free Easter Sunday—but we’d serve it any day of the week.

Rhoda Boone, Culinary Director

30 Minutes
8 Servings
  • For the mint and pistachio salsa verde:
  • ½ cup roughly chopped parsley
  • ¼ cup roughly chopped mint
  • ¼ cup finely chopped shelled, roasted, salted pistachios
  • 2 tablespoons capers, roughly chopped
  • 1 tablespoon finely chopped shallot
  • 1 garlic clove, finely chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt, plus more if needed
  • ¼ teaspoon lemon zest, plus more if needed
  • ½ cup extra-virgin olive oil
  • For the lamb chops:
  • 8 1”-thick lamb rib or loin chops (about 1 ½ pounds)
  • Kosher salt and freshly ground black pepper
  • Vegetable oil
  • Flaky salt

    Make the pistachio salsa verde: Add parsley, mint, pistachios, capers, shallot, garlic, lemon juice, kosher salt, and lemon zest to a medium bowl, and stir to combine. Add olive oil, and mix. Taste and add more lemon juice or salt, if needed. Set aside to allow flavors to meld. Makes about 1 cup. (Pistachio salsa verde can be stored and chilled in an airtight container for up to 3 days; top with a thin layer of olive oil to keep it extra fresh.)


    Cook the lamb chops: Allow lamb chops to come to room temperature.


    Heat a Carbon Steel Griddle or large Frying Pan over medium-high on the stovetop or grill. Pat lamb chops dry, season with kosher salt and pepper, and drizzle with vegetable oil just before cooking.


    Sear chops, working in batches if needed, until an instant-read thermometer inserted into thickest part of lamb registers 125F for medium-rare, 2–3 minutes per side.


    Drizzle with pistachio salsa verde and top with flaky salt and black pepper.