Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.
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
- Freshly ground black pepper
- 12 lamb rib chops (about 11/2 lb.)
- 2 Tbs. extra-virgin olive oil
SERVING SUGGESTIONS:
- Lentils
- Rice
- Plain Greek yogurt mixed with chopped mint.
INSTRUCTIONS:
- POSITION BROILER AND PREPARE SPICES
- Position a rack about 4 inches from the broiler and heat the broiler on high.
- Finely chop the pistachios in a food processor.
- Combine the pistachios and 1/2 tsp. salt in a small bowl. Set aside.
- In another small bowl, use a fork to mix the honey and lemon juice. Set aside.
- In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.
- SEASON AND COOK LAMB CHOPS
- Brush the lamb chops with the oil and season on both sides with the spice mixture.
- 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.
- COAT WITH HONEY AND PISTACHIOS
- 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.
- Flip the chops and repeat the honey-nut coating on the other side.
- Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds.
- SERVE
- 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 carbs | 19g total fat | 3.5g sat fat | 10g mono fat | 3.5g poly fat | 45mg chol | 320mg sodium | 2g fiber
