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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

Lamb Chops with Mint Pistachio Salsa Verde


Main Course

Prep Time

15 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Lamb Chops with Mint Pistachio Salsa Verde


  • 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)


  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.



per serving
Amount/Serving % Daily Value
3 grams
69 grams
62 grams
Saturated Fat
15 grams
224 milligrams
1373 milligrams
1 grams
1 grams
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