Servings: 4 to 6
Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.
Brush the lamb chops with the oil and season on both sides with the spice mixture.
Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.
Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
Make Ahead Tips
Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.
These lamb ribs were sublime, even enjoyed by the lamb dissenters in my family. I had just enough seasoning and ground pistachios for 8 ribs, not 12, which was perfect for 4 of us. I broiled them for 3 mins a side in the first step and 1 min per side for the second step for medium/med rare. The cumin was not at all over powering as I had feared. Perfection!!
This recipe is amazing! Fairly simple, but the ingredients really shine and the effect as a whole is even better than the deliciousness of each part. Wonderful flavors and textures. This will definitely be our new go-to method for preparing lamb chops.
The crunchy, sweet contrast with the moist meat made these chops tremendous. This is a keeper.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?