Pistachio and Goat Cheese Crusted Lamb

Ingredients

  • 1/4 Cup  fresh oregano
  • 1 Cup  shelled pistachios
  • 8 s  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

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. 

Directions

Preheat the oven to 375 degrees.

In a food processor fitted with a steel blade, blend the oregano and pistachios together until fine and crumbly. 
 
Lightly grease a baking sheet with olive oil. Pat the lamb chops dry, then season with salt and pepper. Place the lamb chops on the oiled baking sheet. Using a butter knife, spread a layer of goat cheese over the top of each chop. Spread the cheese so it is smooth and evenly covers the chops. Press the pistachio mixture into the cheese, forming a crust. Drizzle about ½ teaspoon of the olive oil over the top of each chop.
 
Place the lamb chops in the preheated oven. Bake for 8-9 minutes for medium rare or 1-2 minutes longer for more well done. Transfer 2 pistachio and goat cheese crusted lamb chops to dinner plates. Drizzle with balsamic syrup and serve warm.

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