Lamb Chops & Pistachio Pesto

Pistachio Pesto 1.2 + TItle

It’s here. The time of year when Greeks everywhere are enjoying every last bit of meat they can get their hands on as they prepare to give up virtually all animal-derived foods for 40 days. It’s also the time of year when Greeks and other Orthodox Christians start walking around with an expression on their face similar to that of grumpy cat.

While I wouldn’t describe myself as a serious meat lover (I reserve that title for my affection for cheese), I will say that the main reason I decided to make lamb chops was to get my meat fix before Orthodox lent officially begins and they turned out to be – wait for it- the best lamb chops I’ve ever had. I know this is a pretty grand statement to make especially considering that my mom makes excellent lamb chops and will probably read this (sorry, mom), but I guess you could say I learn from the best.

As if the lamb chops weren’t flavorful enough on their own, I made a pistachio pesto that complements the lamb perfectly. It’s richly flavorful and highly versatile-pairing well with chicken, fish, bread and pasta. In short, it’s a winner.

Pistachio Pesto 2

Pistachio Pesto 4

Pistachio Pesto 3

Lamb Chops & Pistachio Pesto

Serves 4

For the Lamb Chops:

1-1 1/2 lbs lamb chops
2 cloves garlic, crushed
1 tbsp dried oregano
juice of 1 lemon
1/4 c extra virgin olive oil
salt & pepper to taste

For the Pesto:

3/4 c raw shelled pistachios
3 c fresh basil leaves
juice of 1 lemon
3 cloves of fresh garlic
salt to taste
1/4 c extra virgin olive oil

Prepare the pesto by adding all of the ingredients to a food processor and running until thoroughly processed. Add olive oil until reaching a desired consistency.

For the lamb chops, combine all ingredients in a large bowl allowing flavors to meld. In the meantime, begin heating a seasoned cast iron skillet on medium-high and pre-heat the oven to 400 degrees. Once the skillet is hot, place lamb chops on the skillet for one minute on each side and transfer to the oven to finish baking (approximately 8 minutes). Carefully remove skillet from oven. Serve with pistachio pesto and lemon wedges.


4 Comments Add yours

  1. Anastasia says:

    Man oh mannnnn this looks great! And I remember that pistachio pesto from New Year’s. DIVINE.

    1. sophakicooks says:

      Wasn’t it?! I couldn’t get it off my mind. I tweaked it a TINY bit and would have to say this one is (dare I say) even better.

  2. you amaze me everytime!! love this!

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