In a food processor, combine the pistachios, fresh mint, shallots, garlic, lemon juice, capers, red pepper flakes, and a pinch of salt. Pulse until coarsely chopped.

Gradually drizzle in the olive oil while pulsing until the butter reaches a smooth consistency. Transfer to a bowl and set aside.

Generously season the lamb loin chops with salt and black pepper, ensuring to coat both sides evenly.

Let the seasoned chops rest at room temperature for about 15 minutes.

Preheat your grill or grill pan to medium-high heat, approximately 400°F to 450°F.

Carefully place the seasoned lamb chops on the grill, cooking for 2–3 minutes on each side.

For medium-rare doneness, aim for an internal temperature of 125°F before removing from the grill.

Let the grilled lamb chops rest for 5 minutes before serving.

Serve the lamb chops warm, generously topped with the minty pistachio butter.