- Main
- Lamb
- Mediterranean
- Stovetop
Ingredients
For the lamb
- 8
lamb rib or loin chops, about 1 inch thick (2 to 2 1/4 lb total), patted dry
- 2 tbsp
olive oil
- 3 cloves
garlic, finely grated or minced
- 1 tbsp
fresh rosemary, finely chopped
- 1 1/2 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
For the salsa verde
- 1/3 cup
shelled unsalted pistachios
- 1 cup
fresh mint leaves, lightly packed
- 1 cup
fresh flat-leaf parsley leaves and tender stems, lightly packed
- 1 clove
garlic, minced
- 1 tbsp
capers, drained and roughly chopped (optional)
- 1 tbsp
red wine vinegar
- 1 tsp
lemon zest, finely grated
- 1 tbsp
lemon juice, fresh
- 1/2 cup
extra-virgin olive oil
salt, to taste
- 1 pinch
red pepper flakes (optional)
- Dairy-free
- Gluten-free
Not checked: lamb rib or loin chops, about 1 inch thick (2 to 2 1/4 lb total), shelled unsalted pistachios, fresh flat-leaf parsley leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the lamb chops dry with paper towels. In a small bowl, stir together the olive oil, grated garlic, chopped rosemary, salt and pepper. Rub this all over the chops, then set them on a plate and let them sit at room temperature for 20 minutes while you make the salsa verde.
20 min
- 8 lamb rib or loin chops, about 1 inch thick (2 to 2 1/4 lb total)
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tbsp fresh rosemary
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Step 2
Toast the pistachios in a dry skillet over medium heat, shaking the pan often, until they smell nutty and darken a shade, 3 to 4 minutes. Tip them onto a cutting board to cool, then chop them coarsely.
4 min
- 1/3 cup shelled unsalted pistachios
- Step 3
Finely chop the mint and parsley together and put them in a bowl. Stir in the chopped pistachios, minced garlic, capers, red wine vinegar, lemon zest, lemon juice and the extra-virgin olive oil. Season with salt and a pinch of red pepper flakes, and taste: it should be loose, bright and a little tangy. Set aside.
10 min
- 1 cup fresh mint leaves
- 1 cup fresh flat-leaf parsley leaves and tender stems
- 1 clove garlic
- 1 tbsp capers
- 1 tbsp red wine vinegar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup extra-virgin olive oil
- salt
- 1 pinch red pepper flakes
- Step 4
Heat a large cast-iron skillet or grill pan over medium-high heat until it is very hot, about 3 minutes; a drop of water should sizzle away instantly. Turn on your exhaust fan.
3 min
- Step 5
Lay 4 chops in the dry hot pan, without crowding them. Sear without moving them for 3 minutes, until a deep brown crust forms, then flip and cook 2 to 3 minutes more for medium-rare (130°F on an instant-read thermometer in the thickest part, away from bone). If the chops have a fat edge, hold them on that edge with tongs for 30 seconds to crisp it. Move to a plate and repeat with the remaining 4 chops.
12 min
- Step 6
Let the chops rest on the plate for 5 minutes, then arrange on a platter, spoon the salsa verde generously over the top and serve with the rest of the sauce on the side.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026