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Buttermilk Brined Lamb With Mint and Pistachio Relish

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Juicy lamb chops or tender cuts brined in tangy buttermilk, then paired with a fresh mint and pistachio relish for a flavorful, elegant dish.

Ingredients

Scale
  • 2 cups buttermilk
  • 2 garlic cloves, crushed
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp fresh rosemary, chopped
  • 8 lamb chops (about 2 lb / 900 g)
  • Mint‑Pistachio Relish:
    • ½ cup shelled pistachios, finely chopped
    • ½ cup fresh mint leaves, chopped
    • 2 tbsp lemon juice
    • 1 tbsp olive oil
    • ½ tsp lemon zest
    • Pinch salt and pepper

Instructions

  1. Whisk together buttermilk, garlic, salt, pepper, and rosemary. Submerge lamb chops, cover, and refrigerate 4–8 hours or overnight.
  2. About 30 minutes before cooking, remove lamb to come to room temperature and preheat grill or skillet to medium‑high.
  3. While lamb rests, mix pistachios, mint, lemon juice, olive oil, zest, salt, and pepper in a bowl; set relish aside.
  4. Pat lamb dry and season lightly with salt and pepper.
  5. Grill or sear chops 3–4 minutes per side (for medium‑rare), or until internal temperature reaches desired doneness (130–135 °F / 54–57 °C for med‑rare).
  6. Remove from heat and rest lamb for 5 minutes.
  7. Serve lamb topped with mint‑pistachio relish alongside sides of your choice.

Notes

  • Brining in buttermilk tenderizes lamb and adds tangy flavor.
  • Don’t overcook—medium‑rare maximizes tenderness.
  • Make relish ahead and chill; bring to room temp before serving.
  • Leftover relish is great on salads or new potatoes.

Nutrition

Find it online: https://ukfinda.com/buttermilk-brined-lamb-with-mint-and-pistachio-relish/