Pistachio-crusted lamb chops: Serve the lamb chops with lentils and rice and plain Greek yogurt
mixed with chopped mint.
1 cup unsalted shelled pistachios Kosher salt
3 Tbs. honey
1 Tbs. fresh lemon juice
1 tsp. ground cumin
1/4 tsp. cayenne
Freshly ground black pepper
12 lamb rib chops (about 11/2 lb.)
2 Tbs. extra-virgin olive oil
Position a rack about 4 inches from the broiler and heat the
broiler on high.
Finely chop the pistachios in a food processor. Combine the
pistachios and 1/2 tsp. salt in a small bowl. Set aside. In another
small bowl, use a fork to mix the honey and lemon juice. Set aside.
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
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 side.
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.