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Lamb Chops with Tomato-Artichoke Saut and Pistachio Sauce
- 1/2 cup shelled pistachios
- 3/4 cup coarsely chopped fresh parsley
- 2 pints grape tomatoes
- 1 can (14 ounces) artichoke hearts in water rinsed, drained, and quartered
- 8 loin lamb chops each 1 inch thick (about 2 pounds total)
Directions:View on PBS Food
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