Pistachio And Goat Cheese Crusted Lamb Chops
Pistachio And Goat Cheese Crusted Lamb Chops
Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. A blend of fresh oregano and salty pistachio nuts proves to be the perfect crust to a tender lamb chop in this recipe. There's no flour and eggs in this recipe, though, because it uses creamy and decadent goat cheese to get the breading to stick.
Servings
4
Ingredients
- 1/4 cup fresh oregano
- 1 cup shelled pistachios
- 8 bone-in lamb chops, frenched
- kosher salt and black pepper, to taste
- 4 ounce goat cheese
- 2 tablespoon extra-virgin olive oil
- 1/4 cup balsamic syrup
Directions
- Preheat the oven to 375 degrees.
- In a food processor fitted with a steel blade, blend the oregano and pistachios together until fine and crumbly. Lightly grease a baking sheet with olive oil. Pat the lamb chops dry, then season with salt and pepper. Place the lamb chops on the oiled baking sheet. Using a butter knife, spread a layer of goat cheese over the top of each chop. Spread the cheese so it is smooth and evenly covers the chops. Press the pistachio mixture into the cheese, forming a crust. Drizzle about ½ teaspoon of the olive oil over the top of each chop. Place the lamb chops in the preheated oven. Bake for 8-9 minutes for medium rare or 1-2 minutes longer for more well done. Transfer 2 pistachio and goat cheese crusted lamb chops to dinner plates. Drizzle with balsamic syrup and serve warm.