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.
Lamb always feels like a special occasion meal, even when it’s a recipe so simple you could throw it together on a weeknight. Case in point: These lamb chops, quickly seared in Carbon Steel and then dressed with a punchy salsa verde that comes together in about 30 seconds. It’s the perfect meal for a memorable and stress-free Easter Sunday, but we’d serve it any day of the week. Note: Loin chops are a slightly less tender but significantly more affordable alternative to rib chops.
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
- For the mint and pistachio salsa verde:
- For the lamb chops:
- 1.
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.)
- 2.
Cook the lamb chops: Allow lamb chops to come to room temperature.
- 3.
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.
- 4.
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.
- 5.
Drizzle with pistachio salsa verde and top with flaky salt and black pepper.
