Ingredients
Scale
- 2 lamb chops (approximately 1 inch thick, totaling about 1 pound)
- 1 cup shelled pistachios
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F.
- In a blender or food processor, combine the shelled pistachios, cumin, coriander, sea salt, and black pepper. Blend until the mixture achieves a coarse crumb texture.
- Drizzle olive oil over the lamb chops, ensuring they are well-coated on both sides. Generously press the pistachio blend onto the surface of the lamb chops, ensuring an even layer.
- Arrange the lamb chops on a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes, adjusting the time based on your preferred level of doneness.
- While the lamb is roasting, prepare the yogurt sauce by whisking together the Greek yogurt, chopped mint, lemon juice, and minced garlic in a bowl. Add salt to taste for seasoning.
- After the lamb has finished cooking, allow it to rest for about 5 minutes to retain its juices. Serve the succulent lamb chops topped with a generous spoonful of the minted yogurt sauce.
Notes
- For an extra layer of flavor, consider marinating the lamb chops in a mixture of olive oil, minced garlic, and fresh herbs for a few hours prior to applying the pistachio crust.
- You can also experiment by swapping out the pistachios for walnuts or almonds for a unique twist on this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Turkish
- Diet: Gluten Free
Nutrition
- Serving Size: 1 lamb chop with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg