Lamb Chops with Tomato Salad
You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.
Recipe information
Yield
1 serving
Ingredients
Special Equipment
Preparation
Step 1
Season lamb all over with salt, then rub with cinnamon, making sure to get into every nook and cranny. Finely grind pistachios in spice mill or with mortar and pestle.
Step 2
Heat oil in a medium skillet over medium until hot and shiny. Cook lamb, turning once, until golden brown, about 3 minutes per side. The goal here is to cook out some of the fat while you brown the meat, so make sure to keep the heat moderate to prevent overcooking before that can happen. Remove from heat and let rest 5 minutes. Reserve 2 Tbsp. pan drippings.
Step 3
Meanwhile, mix pistachios, sesame seeds, and about 6 turns of pepper (1 tsp.) in a medium bowl. Set aside a big pinch of pistachio mixture for serving. Add scallion greens to bowl, along with zest and juice of lemon half. Stir in reserved 2 Tbsp. pan drippings; season with salt. Add lettuce and tomatoes and toss to coat.
Step 4
Sprinkle salad with reserved pistachio mixture. Serve lamb chops (you can slice the meat off, if desired) with tomato salad alongside.
