Pistachio and Goat Cheese Crusted Lamb

Pistachio and Goat Cheese Crusted Lamb
Staff Writer

Cooking Planit

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. 


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.


Calories per serving:

1,215 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 105g 162%
  • Carbs 24g 8%
  • Saturated 41g 207%
  • Fiber 4g 18%
  • Sugars 14g
  • Monounsaturated 46g
  • Polyunsaturated 11g
  • Protein 45g 90%
  • Cholesterol 186mg 62%
  • Sodium 261mg 11%
  • Calcium 174mg 17%
  • Magnesium 95mg 24%
  • Potassium 836mg 24%
  • Iron 6mg 34%
  • Zinc 7mg 50%
  • Phosphorus 540mg 77%
  • Vitamin A 91µg 10%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 50%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 58µg 15%
  • Vitamin B12 5µg 80%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 23µg 29%
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