Lamb Chops with Pistachio Sauce

• 1/2 cup shelled unsalted pistachios
• 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

1. 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.
2. Heat a large skillet over medium-high.
3. Pat-dry lamb with paper towels.
4. Season chops on both sides with salt and pepper.
5. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare.
6. Using a slotted spatula, transfer to a plate, and cover loosely with aluminum foil.
7. Add tomatoes, artichokes, and remaining 1/4 cup water to skillet; season with salt and pepper.
8. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes.
9. Stir in remaining 1/2 cup parsley.
10. Serve lamb with tomato mixture and pistachio sauce.
11. Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender.
12. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).

pistachios, parsley, water, salt, loin chops, pints grape, water

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-pistachio-sauce-387996 (may not work)