Pistachio Encrusted Lamb Chops Recipe
Amber ale pairs up well with this dish because the ale's intensity stands up to the strong flavors of the lamb. A lighter beer would be overwhelmed and a heaver beer might conflict, whereas amber ale finds itself right in the middle allowing all the subtle herb tones and the slightly gamey nature of the meat to co-mingle.
Ingredients
- 2 racks of lamb, trimmed
- 1 tsp fresh or dried herbes de Provence (rosemary, thyme, basil, marjoram, lavender, parsley, oregano, and tarragon)
- 1 T vegetable oil
- 2/3 cup chopped pistachio nuts
- 2 T dry bread crumbs
- 1 T melted butter
- 1 tsp olive oil
- Kosher salt and cracked black pepper to taste
- 3 T smooth Dijon mustard
- Preheat oven to 400° F (200° C). Line a baking sheet with parchment paper. Season each rack of lamb with herbes de Provence, kosher salt, and cracked black pepper.
- Heat vegetable oil in a large skillet over high heat. Sear lamb on all sides about 2 minute per side. Transfer lamb to paper lined baking sheet; set aside.
- Mix pistachios, bread crumbs, butter, olive oil, kosher salt, and cracked black pepper in a bowl. Generously spread Dijon mustard on the meaty side of each rack of lamb. Pat pistachio mixture on top of mustard. Return lamb to paper lined baking sheet, pistachio side up. Bake until crust is golden and lamb is pink in the center, about 20-25 minutes. Remove lamb from heat and rest for 5 minutes before serving.
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