Pistachio Chops Recipe

Prep the chops

Pat lamb chops dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes while you prepare other components.

Make pistachio crust

In a bowl combine chopped pistachios, breadcrumbs, parsley, lemon zest, remaining 1/2 tsp salt and 1/2 tsp black pepper. Mix thoroughly so crumbs and nuts are evenly distributed.

Coat chops

Brush one side of each chop with about 1/4 tsp Dijon mustard (use remaining mustard across chops). Press the mustarded side firmly into the pistachio mixture so a compact crust adheres. Set chops crust-side up on a tray.

Sear chops

Heat 2 tbsp olive oil and 1 tbsp butter in a large ovenproof skillet over medium-high heat until shimmering and butter foaming. Place chops crust-side down in the pan and sear 2-3 minutes without moving until crust is golden — watch carefully to avoid burning nuts. Flip and sear the other side 1-2 minutes to color the meat side.

Finish in the oven

Transfer the skillet to a preheated 400°F (200°C) oven and roast 5-8 minutes for medium-rare (internal temp ~130-135°F / 54-57°C) depending on chop thickness. For medium cook 8-10 minutes. Remove and tent loosely with foil for 5 minutes to rest before serving.

Prepare asparagus

While chops roast, toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground cumin until evenly coated.

Cook asparagus

There are two options: (A) Roast in the same 400°F oven on a baking sheet for 8-10 minutes until tender-crisp and slightly blistered. (B) Sear in a separate skillet over medium-high heat 3-5 minutes, stirring, until just tender. Finish with a squeeze of lemon before serving.

Cook potatoes

Place potato cubes in a pot and cover with cold water by 1". Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12-15 minutes depending on size.

Drain and mash

Drain potatoes well and return to the warm pot to dry for a minute. Add 3 tbsp butter, 1/2 cup warm milk, 1 tsp salt and 1/2 tsp pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning and milk for desired consistency.

Divide mashed potatoes among 4 plates, spoon a little olive oil (1 tsp) over each portion and place 2 rested pistachio-crusted lamb chops on each plate leaning against the mash. Arrange asparagus alongside. Sprinkle microgreens or chopped parsley over chops and vegetables and serve with lemon wedges on the side.