Ingredients

• 2 medium shallots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 cup (packed) fresh parsley leaves with tender stems
• 1/2 cup (packed) fresh mint leaves with tender stems
• 1/2 cup unsalted, toasted pistachios
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 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.
2. 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.
3. Season lamb chops with salt and pepper; allow to come to room temperature.
4. 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.
5. Do Ahead Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
6. Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.