Lamb Loin Chops over Minty Pistachio Butter

Yield: Serves 4 to 6

This recipe was originally published in the award-winning cookbook A Generous Meal: Modern Recipes for Dinner by Christine Flynn (Penguin Canada, 2023). Reprinted here with permission.

You can purchase A Generous Meal: Modern Recipes for Dinner here

Ingredients:

Pistachio Butter

• 1 cup (250 mL) pistachios
• 2 tablespoons (30 mL) pistachio oil
• 1 tablespoon (15 mL) white miso
• Zest and juice of 2 limes
• Handful of fresh mint
• ½ cup (125 mL) ice water

Lamb

• 8 to 9 bone-in lamb loin chops
• Salt and cracked black pepper
• 1 tablespoon (15 mL) neutral oil, such as grapeseed or canola
• 1 tablespoon (15 mL) white vinegar

To serve

• Juice of 1 lime
• ½ cup (125 mL) fresh mint, chopped or torn
• 2 tablespoons (30 mL) pistachios, toasted and chopped
• Pink peppercorns, crushed

Method:

1. Make the Pistachio Butter: Place the pistachios, oil, miso, lime zest and juice, and mint in a high-speed blender. Pulse to combine. With the blender running on high speed, slowly add the ice water. Purée until smooth. Store the pistachio butter in an airtight container in the fridge until ready to use.
2. Cook the Lamb: Line a plate with paper towels. Season the lamb all over with salt and pepper.
3. In a large skillet over high heat, heat the oil until it just shimmers. Working in batches, sear the chops for 1 to 2 minutes on each side until they develop a dark brown crust. Transfer to the prepared plate.
4. Once all the chops have been seared, turn off the heat. Tip out the oil and discard. Return the chops to the skillet. Add the vinegar and toss the chops to coat.
5. To serve: Dollop the pistachio butter in the centre of a large plate. Using a spoon, push the pistachio butter from the centre of the plate to the edges, making a nice landing pad for the lamb. Arrange the lamb on the pistachio butter and squeeze the lime juice overtop. Garnish with the mint, pistachios, and crushed peppercorns. Serve immediately.
6. Store leftovers in an airtight container in the fridge for up to 4 days.