Prepration:
With a fresh and zesty salsa verde, these tempting grilled lamb chops can be served as a main, a starter or an appetizer.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients:
Kale-Pistachio Salsa Verde
- 1/2 cup packed chopped kale leaves
- 1/2 cup packed fresh parsley
- 1/2 cup pistachios
- 1/4 cup packed fresh mint
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 2 tbsp capers
- 1/2 clove garlic
- 1/2 tsp salt
- 1 cup olive oil
Lamb Chops
- 12 lamb rib chops
- 1/2 tsp each salt and pepper
Cooking Instructions:
1. Kale-Pistachio Salsa Verde: In food processor, pulse together kale, parsley, pistachios, mint, lemon zest, lemon juice, capers, garlic and salt until coarsely ground. Drizzle in olive oil; pulse to combine.
2. Lamb Chops: Preheat grill to medium-high; grease grate well. Season lamb chops with salt and pepper. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until instant-read thermometer, inserted horizontally into thickest part of meat without touching bone, registers 145°F. Let stand for 5 minutes before serving.
3. Serve lamb chops with salsa verde.
Recipe Notes
- Alternatively, pan-sear lamb chops. Heat 2 tbsp canola oil in large skillet set over medium-high heat; cook lamb chops, in batches if needed, for 3 to 4 minutes per side or until medium-rare.