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1
In the bowl of a mini food processor pulse garlic, pistachios and peas a few times.
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2
Add mint and parsley and pulse a a few more times. Scrape down the edges of the processor with a rubber spatula.
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3
Squeeze in the juice from the lemon wedge, add oil, and pulse until combined. If your mini processor has a feed tube (which I'm not sure that any do) you should slowly add the oil through the tube while it's running. This isn't really necessary though.
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4
Finally add the parmesan cheese, salt, and pepper and pulse a few more times.
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5
Serve dollops on top of lamb chops.
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6
Mix parsley, garlic, oil, salt and pepper in shallow baking dish large enough to hold all the chops laying flat.
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7
Coat the chops with the marinade, cover and refrigerate for at least 2 hours, up to 12.
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8
Remove marinating lamb from fridge 30 minutes before cooking.
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9
Heat cast iron pan on high heat.
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10
Scrape off as much of the marinade as possible from the lamb chops, being sure to remove all garlic. You do not want that to be on the chops while they're searing.
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11
Add a bit of canola oil to the pan, when shimmering add 3 chops and sear for 3 minutes on one side.
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12
Using tongs, stand the chops on flat, narrow edge opposite the bone and sear for 1 minute. You'll need two hands to get each of the chops to stand, but then you can squeeze them all together one-handed with the tongs as you hold them in place for that minute.
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13
Sear chops on the other side for another 3 minutes.
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14
Place chops on a plate to rest while you repeat with the remaining 3 chops.
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15
Let the last chops rest a few minutes before serving.
