For this Easter I made lamb in a pistachio and lemon crust because I wanted something fresh, crunchy and, above all, wonderfully fragrant. A crust of pistachios and breadcrumbs, but with the magical touch of lemon zest and fresh herbs that really makes the difference. A few minutes in the oven and the main course is served—no fuss, just lots of flavor.
Other lamb recipes you may want to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for lamb in a pistachio and lemon crust
- 8 lamb chops (of medium thickness)
- 3 oz (about 2/3 cup) chopped pistachios (or coarsely chopped pistachios)
- 1 oz (about 1/4 cup) breadcrumbs
- Grated lemon zest (of 1 lemon with edible peel)
- 3 sprigs fresh thyme
- 4 sprigs fresh rosemary
- to taste mild mustard
- to taste fine salt
- to taste black peppercorns (to be freshly ground)
- 1 drizzle extra virgin olive oil
Useful tools
- Scale
- Bowl
- Lemon grater
- Pastry brush
- Cutting board
- Knife
- Baking tray
- Parchment paper
- Tongs
Preparation of lamb in a pistachio and lemon crust
Start by placing the lamb chops on a sheet of parchment paper spaced well apart; brush them on both sides with the mustard and set aside.
Finely chop the thyme and rosemary with a knife and put them in a bowl with 1 oz (about 1/4 cup) of breadcrumbs, 3 oz (about 2/3 cup) of chopped pistachios and the grated lemon zest; mix everything well.
Now coat the chops with the prepared crumb mixture, taking care to press it so it adheres well everywhere, then place the lamb chops on a baking tray lined with parchment paper.
Set the conventional (static) oven to 392°F. Once it reaches temperature and before baking, sprinkle a pinch of salt over the chops, add a grind of pepper and a drizzle of oil.
Once seasoned, bake for about 20-25 minutes, or until the pistachio crust is nicely golden and crunchy. Do NOT turn them during cooking, otherwise the crust may come off.
When done, serve the lamb in its pistachio and lemon crust hot, accompanied by a side dish.
