Pistachio Crusted Lamb Chops


This dish only requires 3 ingredients (lamb, dijon mustard, and pistachios). The key is to get the temperature right. 145 degrees is for medium rare. I like them to be medium so I took them out of the oven at 150 degrees, and then let them sit for 10 minutes. While they sit, the temperature goes up 5-10 degrees. Make sure you buy “Frenched” lamb chops so that you don’t have to do more work and trim meat.


  • 2 Cups Pistachio Nuts – Processed
  • 1/2 Cup Dijon Mustard
  • 1 Rack of Lamb – “Frenched”


  1. Season the lamb with salt and pepper
  2. Preheat oven to 40 degrees, rack in the middle
  3. Heat a saute pan with 2 TBS Canola Oil on med-high heat
  4. Add the lamb, meat side down, and sear for 3 minutes
  5. Turn and sear bone side down for another 3 minutes
  6. Remove the lamb chops from the heat and brush with Dijon Mustard
  7. Dip the lamb with dijon into the finely pulsed pistachio nuts
  8. Place on a foil lined baking sheet and bake for approximately 20 minutes
  9. Check the temperature after 10 minutes has gone by to make sure you are not going to over cook them
  10. Once you hit 150 degrees (if you want medium), take them out of the oven and let them rest for 10 minutes
  11. Slice and serve.

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