If you were a fan of my most recent tzatziki post, be prepared to kick it up a notch. It’s lamb time!!!
I never hide my true feeling about lamb: I love it. I want to eat more of it. Always and forever.
Unfortunately, I don’t eat it as often as I would like. It’s not really big in East TN, so it’s hard to find. BUT! Knoxville has a new Costco. What does Costco carry besides the most amazing selection of large-quantity imported cheeses and in-house cakes that I kind of want to pass off as my own? Big. Juicy. Lamb chops.
‘Whoa, pump the brakes,’ you say. ‘Lamb chops are too fancy-shmancy for me. Sounds time-consuming, especially with a late night at work/toddler hanging on my leg while I prepare dinner.’
Guys, the lamb fairy never disappoints. These really are mega-easy, mega-amazing, and mega-speedy. Making lamb chops for dinner only sounds uber-fancy and uber-complicated. But don’t tell your family that. Let them think you’re a god(dess) in the kitchen. Which, of course, you are.
These totally have a Middle Eastern vibe to them, which reminds me that Knoxville’s GREEK FEST is just around the corner!! The Greek gods may not have blessed Knoxville with a true Greek restaurant (yet), but they did bless us with a killer annual Greek Fest, so I’ll take it. September 20-22 at St. George Greek Orthodox Church. If you see someone carrying a 19-month-old cherub in one arm + a tray with one of everything in the other arm, that’s me!
When you make these chops and decide that there is nothing more beautiful in life than
a sleeping baby nut-crusted meat, make sure to try my Pecan-Crusted Skirt Steak. The next time I pick up lamb chops, I’m going to prepare them with that topping and slip into a food happiness coma on the spot. Cheers!
- 1 cup unsalted shelled pistachios
- Kosher salt
- 3 T honey
- 1 T fresh lemon juice
- 1 tsp ground cumin
- ⅛ tsp cayenne
- Freshly ground black pepper
- 8 1-1/2" to 2"-thick lamb loin chops (about 3 lbs)
- 2 Tbs. extra-virgin olive oil
- Position a rack about 4 inches from the broiler and heat the broiler on high.
- Finely chop the pistachios in a food processor. Combine the pistachios and ½ tsp. salt** in a small bowl (omit this salt if your pistachios are salted). In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and ½ tsp. pepper.
- Brush the lamb chops with the oil and season on both sides with the spice mixture.
- Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, about 8 minutes. Flip and broil until the second sides are lightly browned, about 3-4 minutes longer. Remove the baking sheet from the oven. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.
- Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.