Lamb Chops with Mint and Pistachio Salsa Verde
ACTIVE TIME: 30 min. TOTAL TIME: 1 hr. SERVES: 6
Giada’s easy-prep trick to this stunning centerpiece: “Ask the butcher to prep the lamb racks so all you need to do is season and get cooking!”
SALSA VERDE
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh mint
2 Tbs. drained capers, chopped
1⁄4 cup chopped roasted lightly
salted pistachios
1⁄2 cup olive oil
1 Tbs. fresh lemon juice
1⁄2 tsp. kosher salt
LAMB
2 frenched racks of rib lamb chops (about 11⁄ lbs. each)
2 Kosher salt, freshly ground pepper and olive oil
1 Heat oven to 400°F. For salsa verde, mix all ingredients. Set aside.
2 Generously sprinkle lamb with salt and pepper. Heat 2 Tbs. oil in grill pan or heavy large skillet over high heat. Place 1 lamb rack in skillet; cook just until brown, about 3 min. per side. Transfer meat-side-up to heavy large baking sheet. Repeat with remaining rack. Roast in oven until cooked to desired doneness, about 20 min. for medium-rare. Transfer to platter. Set aside for 10 min. before serving with salsa verde.
3 Alternately, cut lamb racks into individual chops. Heat grill pan over medium-high heat. Dry chops with paper towels; season with 11⁄4 tsp. salt. Brush pan with olive oil; cook chops 4 min. on each side for medium-rare. Transfer to plate to rest for 10 min. Serve chops with salsa verde.