Grilled Lamb Chops with Zesty Pistachio-Mint Salsa
Juicy grilled lamb chops are elevated with a vibrant and zesty salsa verde made from pistachios and fresh herbs.
Equipment
- Food processor
- Grill
- Instant-read thermometer
- Cutting board
- Foil
Ingredients
For the Lamb Chops
- 4-6 lamb loin chops or rib chops about 1-1.5 inches thick
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
For the Pistachio Salsa Verde
- 0.5 cup shelled pistachios unsalted
- 1 cup fresh flat-leaf parsley packed
- 0.5 cup fresh mint leaves packed
- 2 cloves garlic minced
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Pistachio Salsa Verde
- In a food processor, pulse pistachios, parsley, mint, and minced garlic until finely chopped. Add olive oil, lemon juice, Dijon mustard, and red pepper flakes, then pulse until combined to form a chunky sauce. Season with salt and pepper and set aside.
Season and Grill
- Pat the lamb chops dry and rub with olive oil. Mix oregano, garlic powder, onion powder, salt, and pepper in a small bowl, then sprinkle evenly over both sides of the chops. Preheat grill to medium-high (400-450°F / 200-230°C) and sear chops for 3-5 minutes per side for desired doneness (medium-rare to medium).
- Remove chops from grill and let them rest, loosely tented with foil, for 5-7 minutes.
Serve
- Arrange the rested lamb chops on a platter and spoon a generous amount of Pistachio Salsa Verde over them. Serve immediately.
Notes
For extra flavor, marinate the lamb chops for at least 30 minutes, or up to 4 hours, before grilling. Adjust red pepper flakes in the salsa to your spice preference.