Description
Tender and flavorful Buttermilk Brined Lamb with a refreshing Mint and Pistachio Relish is a show-stopping dish perfect for any special occasion or weekend meal. The buttermilk brine adds a delightful tanginess to the lamb, while the mint and pistachio relish brings a burst of freshness and crunch.
Ingredients
Scale
Lamb:
- 2 pounds lamb chops or rack of lamb
- 2 cups buttermilk
- 3 cloves garlic, smashed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon salt
- ½ teaspoon black pepper
Relish:
- ½ cup shelled unsalted pistachios, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Lamb: In a large resealable bag or nonreactive bowl, combine buttermilk, garlic, rosemary, salt, and pepper. Add lamb, ensuring it is fully coated. Refrigerate for at least 4 hours or overnight.
- Cook the Lamb: Remove lamb from brine, pat dry, and let it come to room temperature. Preheat grill or grill pan to medium-high heat. Grill lamb for 3–4 minutes per side for medium-rare or to desired doneness.
- Make the Relish: While lamb cooks, prepare the relish by combining pistachios, mint, parsley, olive oil, lemon juice, honey, salt, and pepper in a small bowl. Stir well.
- Serve: Transfer cooked lamb to a serving platter, spoon mint and pistachio relish over the top, and serve immediately.
Notes
- The buttermilk brine tenderizes the lamb and adds subtle tanginess.
- You can also roast the lamb in the oven at 400°F (200°C) until it reaches your preferred doneness.
- The relish can be made a few hours in advance and refrigerated.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: about 2 lamb chops with relish
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
