Grilled Lamb With Pistachio Sauce
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Large zip-top bag
1 1/2 teaspoons pepper
1 teaspoon dried thyme
1 teaspoon crushed rosemary
1/2 teaspoon fennel seed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
8 (1 1/4-inch-thick) lamb loin chops, about 2 lb
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup reduced-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 cup pistachio nuts
1. Combine in large zip-top bag, pepper, thyme, rosemary, fennel seed, and salt; shake until blended. Add olive oil and lamb chops (wash hands); seal bag tightly and turn to evenly coat. Place in refrigerator and let stand 10 minutes (or up to 2 hours) to marinate.
2. Preheat grill. Combine in medium saucepan, remaining ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook 10 minutes.
3. Process pistachios in food processor (or spice grinder) until finely ground. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
4. Place lamb chops on grill (discard marinade); grill 3-4 minutes on each side or until lamb is 145°F (for medium-rare). Serve sauce over lamb chops.
CALORIES (per 1/4 recipe) 670kcal; FAT 45g; CHOL 130mg; SODIUM 330mg; CARB 31g; FIBER 2g; PROTEIN 36g; VIT A 2%; VIT C 2%; CALC 6%; IRON 20%