3/4 cup packed coarsely chopped fresh flat-leaf parsley
1/3 cup plus 1/4 cup water
Coarse salt and freshly ground pepper
8 lamb loin chops (each 4 ounces and 1 inch thick)
2 pints grape or cherry tomatoes
1 can (14 ounces) artichoke hearts in water
drained
rinsed
and quartered
Instructions
Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/3 cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.
Heat a large skillet over medium-high.
Pat-dry lamb with paper towels.
Season chops on both sides with salt and pepper.
Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare.
Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper.
Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes.
Stir in remaining 1/2 cup parsley.
Serve lamb with tomato mixture and pistachio sauce.
Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender.
Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).