Ingredients
- 1 cup Pistachio nuts
- Nonstick spray
- 1 rack French-cut rack of lamb see pro tip video before purchasing
- 2 tsp Extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp Garlic minced
- 4 Dinner rolls buttered if desired
Au Jus
- 3/4 cup Beef broth
- 1/2 tsp Fresh rosemary minced
- 1 tbsp Butter
- 1 tsp Fresh thyme
Instructions
- In a food processor or blender pulse the nuts to crush them up very small. (be careful not to turn them into a paste)
- Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
- Season the lamb well with salt and pepper.
- Heat the oil in a skillet or non-stick pan over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring on it.
- Rub the Dijon mustard and garlic on the top of the lamb. Press the pistachio evenly over the mustard.
- Bake in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Lamb is commonly served medium-rare, with an internal temperature of 120°F.
- For the Au Jus: In a saucepan over medium heat, bring the broth, rosemary, and butter to a simmer. Let the liquid reduce by about a 1/3. Season with salt and pepper to taste. Then set aside.
- Place on a cutting board and let rest for 10 minutes.
- Slice the lamb in between the bones. Drizzle with au jus. Serve with bread. Garnish with thyme.
Video
Notes
Internal Temperature
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 391mg | Potassium: 387mg | Fiber: 4g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
Pistachio Crusted Lamb Chops
Ingredients
- 1 cup Pistachio nuts
- Nonstick spray
- 1 rack French-cut rack of lamb see pro tip video before purchasing
- 2 tsp Extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp Garlic minced
- 4 Dinner rolls buttered if desired
Au Jus
- 3/4 cup Beef broth
- 1/2 tsp Fresh rosemary minced
- 1 tbsp Butter
- 1 tsp Fresh thyme
Instructions
- In a food processor or blender pulse the nuts to crush them up very small. (be careful not to turn them into a paste)
- Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
- Season the lamb well with salt and pepper.
- Heat the oil in a skillet or non-stick pan over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring on it.
- Rub the Dijon mustard and garlic on the top of the lamb. Press the pistachio evenly over the mustard.
- Bake in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Lamb is commonly served medium-rare, with an internal temperature of 120°F.
- For the Au Jus: In a saucepan over medium heat, bring the broth, rosemary, and butter to a simmer. Let the liquid reduce by about a 1/3. Season with salt and pepper to taste. Then set aside.
- Place on a cutting board and let rest for 10 minutes.
- Slice the lamb in between the bones. Drizzle with au jus. Serve with bread. Garnish with thyme.
Video
Notes
Internal Temperature
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
Nutrition
Calories: 287kcalCarbohydrates: 20gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 8mgSodium: 391mgPotassium: 387mgFiber: 4gSugar: 3gVitamin A: 245IUVitamin C: 3mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!