Pistachio and Goat Cheese Crusted Lamb Recipe
Daily Value: 61%
|Folic Acid (B9)||64µg||16%|
|Fatty acids, total monounsaturated||46g||0%|
|Fatty acids, total polyunsaturated||11g||0%|
Exclusive from The Daily Meal
Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. blend of fresh oregano and salty pistachio nuts proves to be the perfect crust to a tender lamb chop in this recipe. There's no flour and eggs in this recipe, though, because it uses creamy and decadent goat cheese to get the breading to stick.
- 1/4 cup fresh oregano
- 1 cup shelled pistachios
- 8 bone-in lamb chops, frenched
- Kosher salt and black pepper, to taste
- 4 ounces goat cheese
- 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic syrup
Preheat the oven to 375 degrees.