Pistachio-Crusted Lamb Chops
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb chops | 16 |
| Garlic | 2 cloves |
| Salt | to taste |
| Egg whites | 1 |
| Pecorino cheese | 3 tablespoons |
| Fresh parsley | 2 tablespoons |
| Roasted pistachios | 60g |
| Bread (preferably stale) | 2 slices |
| Butter | 50g |
Instructions
To prepare these Pistachio-Crusted Lamb Chops, start by cleaning the lamb chops to ensure they are free of excess fat. Using a sharp knife, remove all the fat surrounding the meat on both sides. Next, clean the exposed bone by scraping away any cartilage using the knife. This helps expose the bone and gives the chop a cleaner, more refined look. Afterward, trim the end of the bone, removing the tough portion of bone that attaches to the meat. This step ensures the lamb chop is tender, with a thin portion of bone for presentation.
Repeat this process for all 16 lamb chops, or to save time, ask your trusted butcher to clean and prepare them for you. With the lamb prepared, move on to the crust.
To make the pistachio crust, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the pistachios on the baking sheet and toast them in the oven for about 2 minutes until fragrant. Be careful not to over-toast them, as this can cause bitterness. Once toasted, remove the pistachios from the oven and allow them to cool slightly before placing them in a food processor. Pulse the pistachios until they are finely chopped, but not so fine that they turn into a powder. Transfer the chopped pistachios to a bowl.
Add the salt, breadcrumbs, and grated Pecorino cheese to the bowl with the pistachios, mixing them well to combine. In a separate shallow dish, beat the egg white until slightly frothy.
Now it’s time to assemble the lamb chops. Dip each lamb chop into the egg white, ensuring that every surface is coated. Afterward, press the lamb chop into the pistachio mixture, turning it gently to coat it evenly with the crumbs and nuts. The goal is to create a thick, even crust on each chop. Repeat this process for all 16 lamb chops.
Once all the chops are coated, place a large non-stick skillet on the stove over medium heat. Add the butter and allow it to melt and foam up. When the butter starts to bubble, carefully place the lamb chops in the pan. Brown the lamb chops for about 2 minutes on each side, turning them gently to ensure all sides are crisp and golden brown. The rich butter will help the pistachio crust form a beautiful, crispy exterior.
Once the chops are golden and crispy, remove them from the pan and serve immediately. These lamb chops pair wonderfully with a fresh, light salad or crispy roasted potatoes. The contrast of the tender lamb, rich butter, and crunchy pistachio crust creates a delightful dish that is sure to impress.
Pro Tip:
For an added burst of flavor, you can sprinkle a bit of fresh parsley on top of the lamb chops just before serving. The freshness of the parsley balances the richness of the crust and adds a pop of color to the dish.
Enjoy this simple yet elegant recipe for Pistachio-Crusted Lamb Chops—a dish that’s sure to make any meal feel special! Whether for a weeknight dinner or a celebratory feast, this recipe brings out the best in lamb with its unique and flavorful crust.
