Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 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.
Step 2
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.
Step 3
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.
Cooking Lamb Loin Chops
Step 4
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).
