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Pistachio-Crusted Lamb Chops

Ground pistachios add richness and depth to these succulent Ontario lamb chops. They can be served individually as a passed hors d’oeuvre at your next cocktail party or several as a main course. Serve with a creamy minted yogurt dip for a fresh finish.

Pistachio crust:
 1 cup (250 mL) lightly packed white breadcrumbs
 ½ cup (125 mL) ground pistachios
 2 cloves garlic, minced
 2 tsp (10 mL) finely chopped rosemary
 2 tbsp (25 mL) melted butter
 1 rack Ontario lamb, separated into chops (7 to 8 pieces)
 ½ tsp (2 mL) each salt and pepper
 ¼ cup (50 mL) all-purpose flour
 2 eggs, lightly beaten
Minted Yogurt Dip:
 1 cup (250 mL) plain yogurt (Balkan-style)
 ¼ cup (50 mL) finely chopped fresh mint
 1 clove garlic, minced
 1 tsp (5 mL) grainy Dijon mustard
 ¼ tsp (1 mL) each salt and pepper
Steps:
1

Preheat oven to 425°F (220°C). In large shallow bowl or pie plate, mix together breadcrumbs, pistachios, garlic and rosemary. Drizzle in butter and combine with fork. Set aside.

2

Season lamb chops lightly with salt and freshly ground pepper. In re-sealable bag, toss lamb chops in flour, shaking off any excess. Pour beaten egg into large shallow dish. Dip floured chops in egg, turning to coat well. Cover egg-dipped chops in pistachio mixture and lay on baking sheet. Repeat with remaining chops.

3

Bake chops in preheated oven for 6 minutes; turn over and bake a further 6 minutes. Allow chops to rest for 5 minutes before serving.

4

Meanwhile, prepare dip. In bowl whisk together yogurt, mint, garlic, mustard, salt and pepper until well combined. Serve chops warm with dip on the side.

Cook's Notes:
5

Makes 7 – 8 lamb chops