Share a haunting ghost story

Ghost Story Writing Contest

Please verify your age

By clicking VERIFY below you are confirming that you are 21 years of age or older.


Grilled Lamb Chops with Kale-Pistachio Salsa Verde

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


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.

Suggested Wine Pairing

Phantom Red Blend