Pistachio Lamb Chops

Pistachio Lamb Chops offer a delightful combination of succulent, tender meat and a crunchy, flavourful crust. This elegant dish is perfect for special occasions or a gourmet dining experience at home.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

8 thick Lamb Chops
100 g unsalted pistachios finely chopped
50 g breadcrumbs
50 g Parmesan cheese grated
2 tbsp rosemary fresh finely chopped
2 tbsp Dijon mustard
2 tbsp olive oil
salt
freshly ground black pepper

Instructions

Preheat the oven** to 200°C/400°F/Gas Mark 6.
Finely chop the pistachios or pulse them in a food processor until they reach a coarse crumb-like texture.
100 g unsalted pistachios
In a bowl, combine the chopped pistachios, breadcrumbs, grated Parmesan, and chopped rosemary.
50 g breadcrumbs, 50 g Parmesan cheese, 2 tbsp rosemary
Season the lamb chops generously with salt and freshly ground black pepper.
8 thick Lamb Chops, salt, freshly ground black pepper
Lightly brush each chop with a thin layer of Dijon mustard.
2 tbsp Dijon mustard
Press each chop firmly into the pistachio mixture, ensuring an even coat on all sides.
Heat the olive oil in an ovenproof skillet over medium-high heat.
2 tbsp olive oil
Sear the chops on each side for about 2 minutes until they develop a golden-brown crust.
Transfer the skillet to the preheated oven.
Roast the chops for an additional 10-15 minutes, depending on your preferred level of doneness. Aim for an internal temperature of 60°C for medium-rare.
Remove the chops from the oven and let them rest for a few minutes before serving.
Serve the pistachio lamb chops with a side of roasted vegetables or a fresh, vibrant salad.

Nutrition