1 can (14 ounces) artichoke hearts in water rinsed, drained, and quartered
8 loin lamb chops each 1 inch thick (about 2 pounds total)
Directions
In a blender, purée pistachios with ¼ cup parsley and ¼ cup water until smooth (add a splash more water if necessary). Season well with salt and pepper. Set aside.
Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
Add tomatoes, artichokes, and ¼ cup water to skillet. Season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining ¼ cup parsley. Serve lamb with vegetable sauté and pistachio sauce.
I love this recipe! I have made it at least 3 times! This last time I did it with chicken italian sausages (which had to cook a bit longer) and potatoes cut into 1/2" chunks and kale. It was delicious! Thank you! […]
Ok, so in other words one has to sit down with pen and paper when viewing Martha Bakes? This is disenchanting when one is wanting to try the recipe for the holidays that they've viewed!! Misguided to say the least. :( […]
I made this last night, and I will certainly make it again! It smelled great while cooking, and was easy to do. Oh - and my super fussy kids devoured everything I put in front of them! […]
It's insane how close minded you are.There is a food revolution going on in the heart of the Bay Area, Oakland. And for you to downcast the progression of so many different peoples perceptions of the where they receive their food and their knowledge behind it is horrifying. Open your brain, open your spirit and take that salty ass to the local community […]
Hi Vick, you can do this in allow temperature oven (250 degree F should be good) until the chicken reaches an internal temperature of 160 degrees F. This will probably take around 30-40 minutes, but since I haven't tried it I can't say for certain. […]
Hi Lili, if you want to make mayonnaise (which is an emulsion of oil and vinegar) you need the oil. It's possible to make something that looks like mayonnaise by pureeing tofu, vinegar and salt in a blender, but it's not going to taste anything like mayonnaise. […]
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