Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Pistachio Sauce and Vegetable Saute Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 Not flying to the Greek islands this week? No matter. Bring a taste of the Mediterranean to your table with a mere five minutes' prep and a single skillet. Ingredients ½ cup shelled pistachios ¾ cup coarsely chopped fresh parsley 8 loin lamb chops, each 1 inch thick (about 2 pounds total) 2 pints grape tomatoes 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and quartered Directions Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/4 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 1/4 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 1/2 cup parsley. Serve lamb with vegetable saute and pistachio sauce. Rate it Print