Pistachio-Crusted Lamb Chops with Mint Chimichurri
Bristol FarmsPistachio-Crusted Lamb Chops with Mint Chimichurri
Ingredients
For the Pistachio-Crusted Lamb Chops
- 8 lamb loin chops, about 1-inch thick, trimmed of excess fat (ask your Bristol Farms butcher for premium cuts)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup pistachios, shelled, unsalted, finely chopped or pulsed in a food processor
- 2 tablespoons extra virgin olive oil
For the Mint Chimichurri
- 1/2 cup fresh mint leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil, high-quality
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Mint Chimichurri: In a food processor, combine the fresh mint leaves, parsley leaves, minced garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until well combined but still slightly chunky. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 5 min
- 2
Prepare the Lamb Chops: Pat the lamb chops thoroughly dry with paper towels. In a small bowl, combine the Dijon mustard, minced garlic, chopped fresh rosemary, chopped fresh thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min
- 3
Coat the Lamb Chops: Spread the Dijon mixture evenly over both sides of each lamb chop. Place the finely chopped pistachios on a shallow plate. Press each lamb chop firmly into the pistachios, ensuring a generous and even coating on both sides. Gently press the pistachios onto the edges as well.
⏱️ 5 min
- 4
Rest the Lamb Chops: Place the coated lamb chops on a plate or baking sheet and let them rest at room temperature for at least 15 minutes. This helps the coating adhere and allows the lamb to come to an even cooking temperature.
⏱️ 15 min
- 5
Sear the Lamb Chops: Heat the 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 6
Cook the Lamb Chops: Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 4-5 minutes per side for medium (internal temperature 135-140°F). The pistachio crust should be golden brown and fragrant. Use a meat thermometer for accuracy.
⏱️ 8 min
- 7
Rest and Serve: Transfer the cooked lamb chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve the pistachio-crusted lamb chops immediately, drizzled generously with the fresh mint chimichurri.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsPistachio-Crusted Lamb Chops with Mint Chimichurri
Ingredients
For the Pistachio-Crusted Lamb Chops
- 8 lamb loin chops, about 1-inch thick, trimmed of excess fat (ask your Bristol Farms butcher for premium cuts)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup pistachios, shelled, unsalted, finely chopped or pulsed in a food processor
- 2 tablespoons extra virgin olive oil
For the Mint Chimichurri
- 1/2 cup fresh mint leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil, high-quality
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Mint Chimichurri: In a food processor, combine the fresh mint leaves, parsley leaves, minced garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until well combined but still slightly chunky. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 5 min - 2
Prepare the Lamb Chops: Pat the lamb chops thoroughly dry with paper towels. In a small bowl, combine the Dijon mustard, minced garlic, chopped fresh rosemary, chopped fresh thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min - 3
Coat the Lamb Chops: Spread the Dijon mixture evenly over both sides of each lamb chop. Place the finely chopped pistachios on a shallow plate. Press each lamb chop firmly into the pistachios, ensuring a generous and even coating on both sides. Gently press the pistachios onto the edges as well.
⏱️ 5 min - 4
Rest the Lamb Chops: Place the coated lamb chops on a plate or baking sheet and let them rest at room temperature for at least 15 minutes. This helps the coating adhere and allows the lamb to come to an even cooking temperature.
⏱️ 15 min - 5
Sear the Lamb Chops: Heat the 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 6
Cook the Lamb Chops: Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 4-5 minutes per side for medium (internal temperature 135-140°F). The pistachio crust should be golden brown and fragrant. Use a meat thermometer for accuracy.
⏱️ 8 min - 7
Rest and Serve: Transfer the cooked lamb chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve the pistachio-crusted lamb chops immediately, drizzled generously with the fresh mint chimichurri.
⏱️ 6 min