Gita Mistry Chilli Honey Pistachio Lamb Chops
- Prep time 0Min
- Cook time 0Min
- Technique Bake
- Meat Lamb
- Cut Rack
- Serves 6
Australian pasture raised lamb chops with a chilli, honey and pistachio crust.
Ingredients
- 8 lamb chops (French trimmed)
- 100g/4oz pistachios finely chopped
- 75g/2½oz Arcia honey warmed
- 2 medium rocket-dried chillies
- Olive Oil
Method
- Heat oven to 180॰C/gas 6, (200℃/fan).
- Chop the pistachios into a crumb along with the dried chillies or use a food processor and set aside on a large plate.
- Warm the honey in a pan for 2 minutes if needed.
- Heat a smear of oil in a frying pan and sear the chops on both sides.
- Brush the chops with the honey, then coat in the nut and chilli mixture.
- Place on a baking tray and drizzle over a little more oil.
- Cook in the oven for about 6-8 minutes for rare, or longer if preferred, taking care that the nuts do not burn.
- Set aside, keep warm, and allow to rest before tucking in with a good beer!
