Lamb Chops with Pistachio Sauce

1. 1

   Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/3 cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.

2. 2

   Heat a large skillet over medium-high.

3. 3

   Pat-dry lamb with paper towels.

4. 4

   Season chops on both sides with salt and pepper.

5. 5

   Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare.

6. 6

   Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.

7. 7

   Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper.

8. 8

   Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes.

9. 9

   Stir in remaining 1/2 cup parsley.

10. 10

    Serve lamb with tomato mixture and pistachio sauce.

11. 11

    Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender.

12. 12

    Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).

* Per serving · 4 servings · Values may vary.

No additional tips available.