There are all types of cooking in my world. There is family cooking, event cooking, holiday cooking, seasonal cooking, and true project cooking. Usually, I save the project cooking (multiple step recipes, large dishes) for big holidays or weekends when I have a lot of time. Pistachio Crusted Lamb falls into this category because it really is a showstopper and requires time and patience to get it just right. This is not a dish I whip up on a weeknight, but the leftovers are sometimes enjoyed on Mondays!
Greeks eat a lot of lamb. I’m sure this is a not a surprise, the reputation has followed us for eons. I like to make this when we have a big celebration on hand like a birthday, a great houseguest, or a holiday. This takes the place of a tenderloin or turkey in a heartbeat. I always make sure to buy the highest quality meat and make sure all of the ingredients are the best I can find.
When I make this the whole house smells incredible and gets us in a festive mood. Of course, I make a lot of our favorite sides to serve, too. But honestly, I think we’d all be really happy to just stick with eating the lamb for the whole meal. It’s so incredibly good!
I promise, this is a recipe to get used to make when the situation demands it. Your family and friends will adore you for taking the time to show them how much you love them and making them such a beautiful meal. Your family will hold you in the highest regard forever for making the Greek family favorite. You really, truly can’t go wrong. We hope you enjoy this delicious meal as much as we do. Have a great holiday season!
Nikki's Modern Mediterranean
Watch Nikki make it
Pistachio–Crusted Lamb Chops with Pomegranate Glaze
Press play and cook along — the full recipe is just below.
The recipe
Pistachio Lamb
Ingredients
Pomegranate Glaze
Method
Preheat oven to 400°F.
In a small saucepan, simmer pomegranate juice, honey, and balsamic vinegar over medium heat until reduced by half and thickened, about 10-15 minutes. Set aside.
In a bowl, mix chopped pistachios, breadcrumbs, rosemary, and garlic.
Season lamb chops with salt and pepper, then brush each with olive oil.
Press the pistachio mixture onto the lamb chops, coating evenly.
Heat a large oven-proof skillet over medium heat and sear the lamb chops for 2 minutes on each side, until browned.
Transfer the skillet to the oven and roast for 10-12 minutes, depending on the thickness of the chops.
Drizzle the pomegranate glaze over the lamb chops before serving.
