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Photo Credit: Elizabeth Newman

Lamb Chops with Mint Pistachio Salsa Verde

Lamb and mint is a tried and true, beloved combo - and I always like to keep it bright and fresh. In this recipe, I make a simple "salsa verde" of herbs, pistachios, capers, lemon juice and olive oil. It adds a lot of freshness to the really savory grilled lamb, and to me, they go perfectly together.

Lamb Chops with Mint and Pistachio Salsa Verde
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Lamb Chops with Mint Pistachio Salsa Verde

Category

Main Course

Prep Time

15 minutes

Cook Time

10 minutes

Calories

857

Author:

Giada De Laurentiis

Image of Lamb Chops with Mint Pistachio Salsa Verde

Ingredients

  • For The Salsa Verde:
  • 1/2 cup chopped fresh parsley
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped toasted pistachios
  • 2 tablespoons capers (chopped)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • For The Lamb:
  • 12 frenched New Zealand single-bone lamb chops
  • 1 1/4 teaspoons kosher salt
  • Olive oil (for brushing)

Instructions

  1. This recipe originated on an episode of Giada Entertains. Episode: The Art of Surprise.
  2. For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
  3. For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
  4. Drizzle the chops with some of the sauce and serve the remaining sauce alongside.

Nutrition

Nutrition

per serving
Calories
857
Amount/Serving % Daily Value
Carbs
3 grams
Protein
69 grams
Fat
62 grams
Saturated Fat
15 grams
Cholesterol
224 milligrams
Sodium
1373 milligrams
Fiber
1 grams
Sugar
1 grams
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