Lamb Chops with Tomato-Artichoke Sauté and Pistachio Sauce Recipe | PBS Food

Lamb Chops with Tomato-Artichoke Sauté and Pistachio Sauce


Prep time: 5 Minutes

Total time: 25 Minutes

Yield: Serves 4



  • 1/2 cup shelled pistachios
  • 3/4 cup coarsely chopped fresh parsley
  • 2 pints grape tomatoes
  • 1 can (14 ounces) artichoke hearts in water rinsed, drained, and quartered
  • 8 loin lamb chops each 1 inch thick (about 2 pounds total)


  1. 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.
  2. 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).
  3. 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.
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