• prep: 22 min
• cook: 22 min
• total: 44 min

servings:

This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.

• 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

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