Lamb Chops with Pistachio Salsa Verde
['2 medium shallots, coarsely chopped', '1 garlic clove, coarsely chopped', '1 cup (packed) fresh parsley leaves with tender stems', '1/2 cup (packed) fresh mint leaves with tender stems', '1/2 cup unsalted, toasted pistachios', '1/4 cup fresh lemon juice', '2 tablespoons capers', '1/2 teaspoon crushed red pepper flakes', '1/2 teaspoon kosher salt', '1/2 cup extra-virgin olive oil', '12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)', '1 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper']
Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
Season lamb chops with salt and pepper; allow to come to room temperature.
Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2–3 minutes per side. Serve with Pistachio Salsa Verde.
Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
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