Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. A 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.