Lamb Loin Chops Over Minty Pistachio Butter



4 to 6

Lamb Loin Chops Over Minty Pistachio Butter

Photography by Suech and Beck. Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

Lamb loin chops look like mini T-bone steaks, and they are the perfect size for me. The pistachio butter used in this recipe is not exactly a sauce, but more of a creamy, nutty landing pad for the lamb. It is so good you will want to make extra and schmear it on flatbread, plunk roasted fish in it or dollop it onto charred vegetables. —Christine Flynn

Pistachio Butter

  • 1 cup pistachios
  • 2 tbsp pistachio oil
  • 1 tbsp white miso
  • 2 limes , zested and juiced
  • Handful of fresh mint
  • 1/2 cup ice water


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

To serve

  • 1 lime , juiced
  • 1/2 cup fresh mint , chopped or torn
  • 2 tbsp pistachios , toasted and chopped
  • Pink peppercorns , crushed


  1. 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. 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 min 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 drizzle 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.

This recipe is excerpted from A Generous Meal by Christine Flynn.