Pistachio Crusted Lamb
If you're having people over and have some time to fancy things up for a celebration or a special occasion, then this pistachio crusted lamb chops will fit the bill. It may seem fancy, but it’s definitely easier than it seems!
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Equipment
- 1 Food processor
- 1 Wired rack (a baking rack should be fine as well)
Ingredients
- 2 racks of lamb (about 1 ½ - 2 pounds each), frenched
- kosher salt
- ground black pepper
- 1 tablespoon avocado oil
- 1 cup roasted pistachios
- ¾ cup chives (roughly chopped)
- ½ cup mint (roughly chopped)
- 3 cloves garlic (grated)
- ¼ cup olive oil
- 1 ½ tablespoon Dijon mustard
Instructions
- Pat lamb with paper towel then season lamb with salt and pepper.
- Heat oven to 400°F (200°C)
- In a food processor, add the pistachios, chives, mint, grated garlic, olive oil, a pinch of salt and pulse until it’s crumbled.
- Heat oil in a large skillet or cast iron and once the pan is hot, sear the lamb fat side down until brown. About 2-3 mins. Then 1 more minute on the front part of the rack.
- Let the lamb cool for 5 minutes then brush each rack with mustard on the seared side, then transfer lamb to pistachio herb mixture, coating all sides and press lightly so that the mixtures adheres to the lamb.
- Place lamb on a wired rack and let it cook in the oven for about 20 minutes, or until the internal lamb temperature reaches 125°F (52°C). Then remove from oven and let it rest for 15 minutes.
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Nutrition
Calories: 724kcal | Carbohydrates: 1g | Protein: 25g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 126mg | Sodium: 136mg | Potassium: 362mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
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