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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 1/2 cup shelled unsalted pistachios
- 3/4 cup packed coarsely chopped fresh flat-leaf parsley
- 1/3 cup plus 1/4 cup water
- Coarse salt and freshly ground pepper
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- 2 pints grape or cherry tomatoes
- 1 can (14 ounces) artichoke hearts in water, drained, rinsed, and quartered
Method
- 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).
