Name: Pistachio-Crusted Lamb Chops with Mint Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 pieces Lamb loin chops, 1-inch thick; 0.5 cup Pistachios, shelled; 0.25 cup Breadcrumbs (panko recommended); 1 whole Egg, beaten; 1 cup Fresh mint leaves; 0.25 cup Parmesan cheese, grated; 1 whole Garlic clove; 1 tbsp Lemon juice; 0.5 cup Olive oil; 0.75 tsp Salt; 0.5 tsp Black pepper

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Lamb loin chops, 1-inch thick	4 pieces	6	0g	0g	1g
Pistachios, shelled	0.5 cup	173	6g	8g	14g
Breadcrumbs (panko recommended)	0.25 cup	54	2g	10g	1g
Egg, beaten	1 whole	32	3g	0g	2g
Fresh mint leaves	1 cup	16	1g	3g	0g
Parmesan cheese, grated	0.25 cup	49	4g	0g	3g
Garlic clove	1 whole	2	0g	1g	0g
Lemon juice	1 tbsp	2	0g	1g	0g
Olive oil	0.5 cup	478	0g	0g	54g
Salt	0.75 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Lamb loin chops, 1-inch thick	4 pieces	6	0g	0g	1g
Pistachios, shelled	0.5 cup	173	6g	8g	14g
Breadcrumbs (panko recommended)	0.25 cup	54	2g	10g	1g
Egg, beaten	1 whole	32	3g	0g	2g
Fresh mint leaves	1 cup	16	1g	3g	0g
Parmesan cheese, grated	0.25 cup	49	4g	0g	3g
Garlic clove	1 whole	2	0g	1g	0g
Lemon juice	1 tbsp	2	0g	1g	0g
Olive oil	0.5 cup	478	0g	0g	54g
Salt	0.75 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Directions

Step 1
Preheat oven to 375°F (190°C). Prepare mint pesto: In a food processor, combine mint leaves, Parmesan, garlic, and lemon juice. Pulse until roughly chopped. With the motor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper. Set aside.
Step 2
Finely chop pistachios and combine with breadcrumbs on a shallow plate.
Step 3
Season lamb chops with salt and pepper. Dip each chop into the beaten egg, then dredge in the pistachio-breadcrumb mixture, pressing to coat firmly.
Step 4
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear lamb chops for 2-3 minutes per side until golden brown.
Step 5
Transfer skillet to the preheated oven and bake for 8-12 minutes, or until internal temperature reaches desired doneness (130-135°F for medium-rare).
Step 6
Remove from oven, cover with foil, and let rest for 5 minutes before serving with a dollop of mint pesto.