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Chef Jamey’s Pistachio-Crusted Lamb Chops

A bold, no-fuss centerpiece for any spring celebration—Easter, Passover, or simply a great meal with good people.


Setting the table isn’t just about what your guests eat with—it’s about how you make them feel. A thoughtfully prepared dish can bring back memories, spark connection, and turn a simple meal into something meaningful. This pistachio-crusted lamb is one of those dishes: celebratory and approachable, nostalgic and elegant—perfect for creating a moment that lingers long after the plates are cleared.

Servings: Dinner Portions

Keywords: Lamb Chops, Pistachio Crusted, Passover, Easter Dinner

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

Lamb Chops

  • 32 oz Rack of Lamb (Frenched and Halved)*Hosting Tip: For any dinner party, plan for about 7–8 oz of protein per guest. A full rack of lamb typically yields 7–8 chops, making it perfect for small gatherings or a stunning centerpiece dish.
  • 1 tbsp Fresh Rosemary (Chopped)
  • 1 tbsp Fresh Thyme (Chopped)
  • 4 oz Dijon-Boursin Cheese (or a mix of Dijon Mustard and Herbed Soft Cheese)
  • Kosher Salt and Freshly Ground Black Pepper

Pistachio Crust

  • 1 cup Shelled Pistachios
  • ¼ cup Panko Breadcrumbs (optional, for texture)
  • Zest of One Lemon
  • 1 tbsp Olive Oil
  • Pinch of Salt

Equipment Needed

  • Aluminum Foil
  • Large Sauté Pan
  • Chef's Knife
  • Cutting Board
  • Food Processor (optional, but easier)
  • Meat Thermometer
  • Basting Brush
  • Roasting Pan or Baking Sheet

Instructions

Prep the Lamb

  1. Preheat oven to 350°F (175°C). Cut rack in half if desired. Season lamb with salt, pepper, and chopped herbs. Wrap exposed bones in foil to prevent burning.

Sear

  1. Heat sauté pan over medium-high heat with a bit of oil. Sear lamb on all sides until browned (2–3 min per side). Remove from pan.

Apply the Crust

  1. Brush lamb all over with Dijon-Boursin. Pulse pistachios in a food processor until coarsely chopped. Mix with lemon zest, panko (optional), olive oil, and salt. Press crust onto lamb to adhere.

Roast

  1. Transfer lamb to foil-lined baking sheet, crust side up. Roast 10–15 min or until internal temp reaches 125°F for medium-rare. Rest 5–7 min.

Serve

  1. Slice into chops. Serve as a stunning centerpiece for your spring table. Garnish with herbs or a drizzle of mint pesto, if desired.
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