FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Pistachio Encrusted Lamb Chops

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PISTACHIO AND MUSTARD ENCRUSTED LAMB CHOPS

Quick Fix Gluten Free
by Robert M. Landolphi

This features a surprisingly delicious blend of pistachios and honey mustard on succulent lamb chops. Use your china and your best silverware for a fine dining experience or pick them up and eat them as a lamb chop lollipop appetizer. Either way, they're seriously amazing.
Makes 4 to 6 servings
 

INGREDIENTS

    • 1 (1½-pound) rack of lamb, trenched and cut into individual chops
    • Salt and freshly ground black pepper
    • 1 tablespoon olive oil
    • 1/4 cup honey mustard
    • 4 garlic cloves, finely chopped
    • 1/2 cup dry-roasted pistachios
    • 1 tablespoon cornstarch
     

DIRECTIONS

Preheat the oven to 400°F. Grease a baking Sheet.

Sprinkle the lamb chops lightly with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat and sear the chops for about 1 minute on each side. Place on the prepared pan to cool.

In a shallow bowl, mix together the honey mustard and garlic.

Using a food processor, blend together the pistachios, cornstarch, 1/8 teaspoon salt, and a pinch of black pepper until coarsely ground. Pour into a second shallow bowl. Using a spoon or spatula, spread a layer of mustard on one side of each chop and then press it into the pistachios so that they adhere to the mustard. Place the chops back on the oiled pan with the crust facing up and bake for 8 to 10 minutes, until an instant-read thermometer reads 140°F for medium-rare. Serve immediately.
 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages