Pistachio, Mint, & Spice Crusted Lamb Chops
This morning, I walked outside to experience the magic of Spring. I looked up to see a sky nearly uninhabited by clouds. I heard birds sing an encouraging song to the trees they now call home. I closed my eyes to wallow in the gentle warmth of the sun and to feel the ever-so-slight breeze brush it’s cool hand against my face. Mother Nature, we welcome your magical season of rebirth, inspiration, and hope, with very open arms.
The cool warmth of spring inspired me to share a Middle Eastern-Inspired Couscous recipe with you on Tuesday. Nothing goes better with the couscous than than this recipe for Pistachio, Mint, and Spice Crusted Lamb Chops.
In my last post, I failed to mention that this entire meal took me only about half-an-hour to prepare. Although this meal requires quite a few ingredients, don’t be overwhelmed or intimidated by the ingredients list- this recipe is very easy to put together. You’ll find yourself doing more chopping and mixing than anything else, which I think is quite therapeutic after a hectic day.
These lamb chops are layered with flavor. They first get a healthy sprinkling of fine grain sea salt and coarsely ground black pepper, then they are massaged with a spice rub consisting of lemon zest, pulverized cardamom seeds,freshly ground cinnamon, and a few other aromatics. The flavor doesn’t stop there- after the lamb chops have been beautifully seared in a cast-iron skillet, they’re daubed with a coarsely chopped pistachio and mint topping that adds great flavor and character to these lamb chops, and then placed in the oven for five minutes.
Once the lamb chops are properly cooked, they’re served next to a fluffy alp of couscous that has been drizzled with a very addictive yogurt-mint sauce (which, I admit, I like to drown everything in because it tastes so good).
You deserve this meal after a hectic day at work. Within the next few weeks, you should take a walk outside, close your eyes, let the afternoon sun bathe you in its light, and allow the cool breeze to brush against your face. After enjoying what this magnificent season has to offer, put this thirty-minute meal together and wallow in the delicious flavors of the Middle East. You’ll thank me for encouraging you to do so.
A special thank you to: Hannah of honey & jam for helping me figure out the picture order for this post. I had a difficult time and she came to the rescue. Thanks Hannah!Pistachio, Mint, & Spice Crusted Lamb Chops Recipe
Makes 6 Servings (Serves 2-3 People)Although the preparation for these lamb chops is rather quick and simple, you will need quite a few ingredients to make this recipe.
The layers of flavor and texture are what make these lamb chops phenomenal. Served with Middle Eastern-inspired couscous and yogurt-mint sauce, this quick meal encourages you to wallow in the flavors of middle-eastern deliciousness.
The spice mixture used for the lamb chops is rather untraditional, especially because sumac would be used instead of the lemon zest, but trying to find sumac is like is like going on a long treasure hunt.
If you prefer a less tangy yogurt sauce, I would leave out a bit of the lemon juice and add in about a tablespoon more of mayonnaise. If you prefer not to use mayonnaise, you can make this yogurt sauce with greek yogurt, a glug of milk, and the lemon juice [or... just greek yogurt and a glug of buttermilk]. I prefer the sauce to be slightly tart, as it compliments all of the flavors in the lamb and the couscous, but you can adjust the sauce to your taste. I will warn you, however, this sauce is quite addicting.
Ingredients:
Couscous (recipe here; optional)
6 lamb chops (about ¾-inch thick)
Fine Grain Sea Salt & Freshly Ground Black Pepper
Olive OilSpice Rub
2 teaspoons lemon zest
Seeds from 3 green cardamom pods, pulverized into a fine powder
1 ½ teaspoons freshly ground cumin
½ teaspoon chili powder
½ teaspoon freshly ground cinnamon
¼ teaspoon freshly ground nutmeg
Juice of ½ lime (1 tablespoon)
1 tablespoon olive oilPistachio and Mint Topping
⅔ cup (60g / 2.10 oz) pistachios, shells removed
⅔ cup mint
⅓ cup cilantro
¼ cup olive oil
1 tablespoon finely chopped red onion
1 teaspoon lemon zestYogurt-Mint Sauce
Juice of 1 lemon
1 cup greek yogurt
⅓ cup of mint, finely chopped
3 tablespoons mayonnaisePreparation:
Prepare the couscous.
Generously season each of the lamb chops (both sides) with salt and pepper.
For the Spice Mixture:
Mix all of the ingredients for the spice rub in a bowl. Set aside.For the Pistachio and Mint Topping:
In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground (not pureed). Set the mixture aside.For the Yogurt-Mint Sauce:
Put all of the sauce ingredients into a bowl and stir. Keep refrigerated (I’d say for up to two days max).Cooking the Lamb Chops:
Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub. Get in there- cover those babies from head-to-toe with the spice mixture!
Generously douse with olive oil. Allow the lamb chops to sit at room temperature for about 10 – 15 minutes, while you preheat your oven.
Preheat oven to 425ºF / 200ºC / Gas Mark 6.
Heat a large cast-iron skillet or large sauté pan on medium-high heat.
Once the pan has heated, carefully plop the lamb chops (don’t bother dripping off the oil from the chops- you need it to cook the chops) into the hot pan and cook for about 2 minutes on each side to brown [Kamran Note: If the skillet begins smoking, lower the heat slightly.] Once the chops are as beautifully browned as roasted chestnuts, remove the pan from the heat and carefully daub each lamb chop with the pistachio and mint topping.
Put the pan of lamb chops in the oven for about 5 minutes until the lamb chops are medium-rare (or well-done, if you’re into that).**
Place the lamb chops in aluminum foil, and allow the meat to rest in for 5-6 minutes before serving.
Serve with this couscous. And drown it all in yogurt mint sauce. Enjoy!
** Testing for Doneness: If the lamb is medium-rare it will give when you press the meat with your finger, if it doesn’t give- it’s well-done.
To be very safe, you can use an instant read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140ºF-150ºF. If the lamb is medium, it will register 160ºF. And if it is well-done, the lamb should register 165º and above.
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37 COMMENTS
March 17th, 2011
ohhhh, this is beautiful! you have me drooling over here… i can practically taste the layers of flavor that you described just from looking at the images!
and today was such a perfect day in the northeast… it’s making me crave spring even more.
beautifully written!
[chels]
March 17th, 2011
woooowww… the light on your pics is… flabbergasting! -Yeah, I swear. And well, lamb chops are always great in ANY recipe (even with a pinch of salt, pepper and a tasty olive oil!)
March 17th, 2011
Dishes like this make me question my vegetarianism. :-P
March 17th, 2011
Mouth is watering. I am not feeling overwhelmed, just hungry. Thanks for this amazing recipe. I will be eating some soon.
March 17th, 2011
nom nom! Love the first shot…. I need more lamb in my life.
March 17th, 2011
Those lamb chops look so incredibly good! I’m very, very hungry.
March 17th, 2011
2 words – LOVE IT!
March 17th, 2011
I had lamb once many years ago and didn’t care for it. I took a chance again a couple of years ago and am glad I did. Luckily things change and I now love the flavor and we enjoy it each year for our Christmas dinner. These chop look and sound wonderful.
By the way, there is a local spice shop where I typically get sumac which is online at http://www.savoryspiceshop.com. They might be able to help you. I love sumac with toasted sesame seeds and olive oil for dipping bread.
kamran replied:
March 18th, 2011
Thanks for that Barb! I can find sumac, but I know it’s not readily sold in supermarkets, so it’ll be hard for others to find. I wanted this recipe to be easy for people- a stop at only one grocery store. But thanks for the link! :)
March 18th, 2011
beautiful post. even though it’s, oh 11 pm, your words made me feel the sun of spring!
and these lamb ‘pops’? loved them! the flavor combination sounds heavenly, plus, I just love the look of lamb chops. there’s something about them that is whimsical and therefore a lot of fun to eat. or am I nuts?!
kamran replied:
March 18th, 2011
Not nuts at all! Lamb rocks!
March 18th, 2011
I’m vegetarian, but wow!!! What a great recipe…I’ll suggest this to my father, he’ll surely appreciate…
March 18th, 2011
this is a sophistication at its best! the recipe, the photos and the words! oh, my!
March 18th, 2011
You are the best. I love what you do and this looks insane. Have a great week-end!
March 18th, 2011
beautifully written. yes, spring is here and it’s gorgeous.
for those of us who are not eating meat (in my case, for Lent) what would you recommend in lieu of the lamb? i realize this might be hard as lamb goes soooo well with mint…
kamran replied:
March 18th, 2011
Honestly, I haven’t tried making a vegetarian version of this, but Tofu or Seitan might work. Don’t hold me to it, though.
March 18th, 2011
I’m trying to think of a fun way to enjoy the weather this afternoon that doesn’t involve me sitting inside studying. i’m thinking taking a walk to buy the ingredients for this would be perfect!
March 18th, 2011
Maybe I’ll try this with tofu, let it marinate for one day at least…
It will not be the same, but that’s ok… ^_^
March 18th, 2011
This is my dream dinner.what a sophiscated idea!pistachio crusted lamb chops and afgani couscous..I m so so hungry.
March 18th, 2011
Love it!! “Alp of couscous” – you’re awesome!!
kamran replied:
March 19th, 2011
Thanks Julie! :)
March 19th, 2011
What a great meal I am inspired to try and I have lamb chops in the freezer.
March 19th, 2011
I do not make lamb often but now I have a terrific recipe to use! These look super delish!!! Have a great weekend!!
March 19th, 2011
Kamran, you are truly blessed! I made these for dinner for me and my husband. We loved it all! And you are right- the yogurt sauce is addicting.
Keep up the great work, sweetie :)
kamran replied:
March 19th, 2011
Hi Sheryl, I am so glad that you loved the meal! :) Yes, that sauce is quite addicting. Thanks for the kind comment!
March 19th, 2011
Those are the most beautiful lamb chops and what an incredible combination of flavors in that topping.
March 19th, 2011
Elissa’s Mom came home with some beautiful lamb chops today. In an unrelated event we went looking at tastespotting and saw the beautiful lamb chops and just had to click it. When I arrived at the blog, I laughed saying that looks like Kamran’s work, sure enough…..I am inspired. I have made a mint/cilantro/pistachio “pesto” before and love your approach here.
kamran replied:
March 19th, 2011
Hi Mr. Bernstein- oh, the irony! I’m so glad that you clicked over to my space. :) I am also glad to have inspired you. If you love Middle Eastern cuisine, this is your kind of meal.
March 19th, 2011
Looks delicious..i would love to try this out!!
March 20th, 2011
I usually stop whatever I’m doing when I see a beautiful image of lamb. This was no different. Love the flavour combination and love the pictures. So good.
March 23rd, 2011
Those are some very nice looking lamb chops.
-Brenda
April 7th, 2011
Just made this along with the couscous and yogurt sauce, for dinner tonight. It was a hit. I’m not a huge fan of lamb but these were great. Thanks for the recipe!
November 1st, 2011
Ohh man, I used yout marinate and it really was so good, so I decided to put in my blog. Nice to found your blog ;)
May 14th, 2012
Seems delicious. Will try it next weekend.
November 10th, 2012
These look absolutely gorgeous. And delicious of course! I love cooking with lamb. It always gives of such a positive vibe in the house. Makes everyone feel warm and happy I suppose. Not to mention the wonderful aroma that fills the house like a warm blanket. Love the recipe as well. I haven’t tried it yet, but I cant tell its going to be delicious. I usually crust my meat with herbs and sometimes nuts but this has given me the want to try using mint more often in my recipes. Thanks for the wonderful post!
January 5th, 2013
I just can sit on a shady corner of my home and read your literature all day long — magnificent Kam…
March 15th, 2013
Those lamb chops look so flavorful and delicious!