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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


    • 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


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.

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