I am drooling just thinking about these Pistachio and Pesto Lamb Chops. Juicy lamb chops crusted with pistachios, fresh herbs and garlic, then smothered in a fresh Mint Pesto. My husband and I fell in love with a version of these lamb chops that we had at a wedding in Texas a few years ago. We loved them so much and were craving them for weeks after we returned home. So, I reached out to the caterers to compliment them and they were kind enough to tell me the main ingredients, but kept their secret recipe safe from the masses;-) I played around with the ingredients and flavors I remembered, to come up with this recipe. They are addictively good and great news! They are quick and easy to make!
Pistachio Herb Crust
Making the crust is as simple as throwing all of the ingredients in a food processor and letting it rip. Once it is chopped up really well pour it out onto a plate. Coat the lamb chops in dijon mustard, then press the pistachio mixture onto the lamb chops. If you can prep these a day before, it will allow the meat to soak up the flavor and the crust will hold better when cooked too. If you can’t do the prep a day ahead, no biggie. They will still be awesome.
Mint Pesto Deja Vu
Making the Mint Pesto is as simple as throwing all of the ingredients in a food processor and letting it rip. This can be made a day ahead and stored covered in the fridge. I do like to serve it at room temp though, so I would take it out of the fridge an hour or two before you are ready to eat.
Quick Cooking & Companions
Usually when I am making a special meal for a holiday or a crowd, I have to carefully plan out what I am putting in my oven. Since I have limited space in there, I love it when there is something I can easily cook on the stove top. These Pistachio and Pesto Lamb Chops cook in about 10 minutes. They are great as an appetizer served with just the pesto. Depending on the size of your chops, two or three of them can serve as an entree. Roasted Garlic Mashed Potatoes, Browned Butter Mashed Sweet Potatoes, Roasted Gourmet Potatoes, Veggie Kugel or Ridonculous Mac and Cheese would all be fantastic with these lamb chops. Sweet Thyme Carrots, Roasted Green Beans, Garlicky Brussels Sprouts or Roasted Broccoli would also be great sides.
Ingredients
For the Lamb Chops:
- 1 ½ Lb rack of lamb
- 1 cup pistachios - shelled, salted or not is okay
- ½ cup (packed) fresh mint leaves - I use a 0.75 oz. package
- ½ cup (packed) fresh flat leaf parsley
- 1 ½ tablespoon fresh thyme leaves - pulled from stems
- 3 large cloves fresh garlic - smashed or roughly chopped
- salt and pepper to taste
- 3 tablespoon dijon mustard
- olive oil for pan
For the Mint Pesto:
- ⅓ cup (packed) fresh mint leaves
- ⅓ cup (packed) fresh flat leaf parsley
- 1 large clove fresh garlic - smashed or roughly chopped
- 2 tablespoon grated Parmesan cheese - (omit for Passover)
- 2 tablespoon pine nuts
- ¼ cup scallions - roughly chopped
- ⅓ cup olive oil
Instructions
For the Pistachio Crusted Lamb:
- Cut your rack of lamb into chops by slicing between each bone to create chops of the same thickness. Coat the meat on each chop with dijon mustard on all sides. Set aside on a plate while you prepare the Pistachio Herb Crust.
- Place pistachios, mint, parsley, thyme, garlic, salt and pepper in a food processor. Pulse several ties until fine, uniform crumbs form. Pour crust mixture on to a plate and coat each lamb chop in the mixture on all sides of the meat. You will need to use your hands and pack it on. Lay the crusted lamb chops on a plate in a single layer. Cover with plastic wrap and refrigerate overnight or for several hours if possible. This will help to keep the crust on while cooking and flavor the meat.
- When you are ready to cook the lamb chops, heat a tablespoon or two of olive oil over medium heat in an iron skillet or heavy bottomed frying pan. Once hot, place the chops in the pan in one layer (if your pan isn't large enough to fit them all in at once, you may need to cook them in batches). Let them cook for 4-5 minutes without moving them. Then carefully flip using a spatula to keep the crust attached and let them cook for another 4-5 minutes for medium rare. Adjust the time for rare, medium or well done. Remove from pan and let rest on a serving plate until ready to serve. Serve with Mint Pesto (below).
For the Mint Pesto:
- Place all ingredients in a food processor and pulse several times until all ingredients are chopped uniformly. Pour into a serving dish. The Mint Pesto can remain at room temp for a few hours or store overnight sealed in the fridge. Bring to room temp prior to serving with the Pistachio Crusted Lamb Chops.
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