Lamb Chops With Pistachio Sauce Recipes

LAMB CHOPS WITH PISTACHIO SAUCE AND VEGETABLE SAUTE

Steps:

• Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/4 cup water until smooth (add a splash more water if necessary); season well with salt and pepper. Set aside.
• Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
• Add tomatoes, artichokes, and 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining 1/2 cup parsley. Serve lamb with vegetable saute and pistachio sauce.

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
• Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
• Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE

Steps:

• For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
• For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
• Drizzle the chops with some of the sauce and serve the remaining sauce alongside.

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Steps:

• Make the Pistachio Salsa Verde:
• Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
• Cook the lamb chops:
• Season lamb chops with salt and pepper; allow to come to room temperature.
• Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
• Do Ahead
• Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

LAMB CHOPS WITH PISTACHIO SAUCE

Steps:

• 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.
• Heat a large skillet over medium-high. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
• Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Stir in remaining 1/2 cup parsley. Serve lamb with tomato mixture and pistachio sauce.
• Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).

RACK OF LAMB WITH PISTACHIO PESTO, WORTH THE EFFORT!

Steps:

• Preheat the oven to 400 degrees.
• Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
• Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
• Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
• Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
• Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
• Add scallions and cook until softened and browned in spots, about 4 minutes.
• Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.

CURRANT-GLAZED LAMB CHOPS WITH PISTACHIO COUSCOUS

Steps:

• Bring 1 1/4 cups broth, 2 teaspoons oil and 1/8 teaspoons salt to a boil in a medium saucepan. Stir in couscous; cover. Remove the pan from heat.
• Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoons salt, rosemary, garlic powder and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.
• Add remaining 1/4 cup broth, jelly, vinegar and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
• Fluff couscous with a fork; stir in pistachios and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.