Pistachio Crusted Lamb Chops

Pistachio Crusted Lamb Chops are a delightful and flavorful dish that combines the richness of lamb with the nuttiness of pistachios. The pistachio crust adds a crunchy texture and enhances the taste of the succulent lamb.

To prepare this dish, the lamb chops are first seasoned with a spice mixture consisting of cumin, cayenne, salt, and pepper. The chops are then brushed with olive oil, which helps the pistachio crust adhere to the meat. Next, a mixture of finely chopped pistachios and salt is prepared. The lamb chops are coated with this pistachio mixture, creating a delicious crust on top. The lamb chops are broiled under a high heat broiler until they are lightly browned on both sides. Then, a honey and lemon juice mixture is brushed onto the chops, adding a touch of sweetness and acidity. The chops are sprinkled with the remaining pistachios and broiled for a short time until the nuts are lightly toasted. The result is a dish that boasts a perfect balance of flavors. The tender and juicy lamb pairs wonderfully with the crunchy and nutty pistachio crust. The hint of sweetness from the honey and the tanginess from the lemon juice elevate the overall taste of the dish.

Pistachio Crusted Lamb Chops make for an impressive main course that is perfect for special occasions or when you want to indulge in a gourmet meal. Serve them alongside roasted vegetables or a fresh salad for a complete and satisfying meal that will leave your taste buds craving for more.

SERVES: 4 t o 6

INGREDIENTS:

• 1 cup unsalted shelled pistachios
• Kosher salt
• 3 Tbs. honey
• 1 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• 1/2 tsp. freshly ground black pepper
• 12 lamb rib chops (about 1 1/2 lb.)
• 2 Tbs. extra-virgin olive oil

INSTRUCTIONS:

1. Position a rack about 4 inches from the broiler and heat the broiler on high.
2. Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and the pepper.
3. Brush the lamb chops with the oil and season on both sides with the spice mixture.
4. Arrange the chops on a foil-lined, rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.
5. Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.

NUTRITIONAL INFORMATION:

PER SERVING

• 300 CALORIES | 19G PROTEIN | 15G CARB | 19G TOTALFAT | 19G SAT FAT |
  10G MONOFAT | 3.5G POLY FAT | 45MG CHOL | 320MG SODIUM | 2G FIBER

NOTE:

• Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.