Description
This Buttermilk Brined Lamb with Mint and Pistachio Relish is an incredible Mediterranean-inspired recipe that tenderizes lamb chops or loin in buttermilk and infuses them with garlic, rosemary, and spices. Paired with a fresh, vibrant relish made from mint, parsley, pistachios, shallot, lemon, and olive oil, this dish delivers rich, juicy, and flavorful lamb with a zesty and nutty topping, perfect for an elegant yet approachable main course.
Ingredients
Scale
Lamb and Marinade
- 2 pounds lamb chops or lamb loin
- 2 cups buttermilk
- 4 garlic cloves, smashed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil (for searing)
Mint and Pistachio Relish
- ½ cup fresh mint leaves, finely chopped
- ¼ cup flat-leaf parsley, chopped
- ¼ cup shelled pistachios, roughly chopped
- 1 small shallot, minced
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Brine the lamb: Place the lamb in a large bowl or a zip-top bag with the buttermilk, smashed garlic cloves, kosher salt, black pepper, and chopped rosemary. Cover the bowl or seal the bag tightly and refrigerate for at least 6 hours or overnight. This process tenderizes the meat and infuses it with flavor.
- Prepare for cooking: Remove the lamb from the marinade. Pat each piece dry thoroughly with paper towels to ensure a good sear. Let the lamb rest at room temperature for about 30 minutes to ensure even cooking.
- Sear the lamb: Heat a skillet or grill pan over medium-high heat and add the tablespoon of olive oil. Once hot, place the lamb pieces in the pan and sear for 3 to 4 minutes on each side, depending on thickness, aiming for medium-rare or to your preferred doneness. The goal is a nicely browned exterior with juicy, tender meat inside.
- Rest the lamb: Remove the lamb from the heat and let it rest for 5 minutes to allow juices to redistribute, keeping the meat moist and flavorful.
- Make the relish: While the lamb rests, combine the finely chopped mint leaves, chopped flat-leaf parsley, roughly chopped pistachios, minced shallot, lemon zest, lemon juice, and olive oil in a small bowl. Stir well and season with salt and pepper to taste. Adjust flavors as necessary.
- Serve: Spoon the mint and pistachio relish generously over the rested lamb and serve immediately, enjoying the harmonious blend of tender meat and vibrant, fresh relish.
Notes
- For deeper flavor, lightly toast the pistachios before chopping them to enhance their nuttiness.
- This mint and pistachio relish also pairs beautifully with grilled vegetables or roasted potatoes for a fuller meal.
- If using different cuts of lamb, be sure to adjust the cooking time accordingly to avoid under or overcooking.
- Prep Time: 15 minutes (plus 6+ hours marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
