Pistachio-Crusted Lamb Chops

By Margannl

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time. Serves 4 to 6

Ingredients

• 1 cup unsalted shelled pistachios
• Kosher salt
• 3 Tbs. honey
• 1 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• Freshly ground black pepper
• 12 lamb rib chops (about 1-1/2 lb.)
• 2 Tbs. extra-virgin olive o

Preparation

Step 1

Position a rack about 4 inches from the broiler and heat the broiler on high.

Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

Brush the lamb chops with the oil and season on both sides with the spice mixture.

Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
Make Ahead Tips
Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.
nutrition information (per serving):
Calories (kcal): 300; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 3.5; Protein (g): 19; Monounsaturated Fat (g): 10; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3.5; Sodium (mg): 320; Cholesterol (mg): 45; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 108 , pp. 30