Pistachio Lamb Chops

Its been over a year since we’ve been missing all the amazing foods we used to eat at restaurants, so that means a year of trying to recreate all the foods at home. If there was one dish I wanted to try as soon as lockdown eased iut was the amazing pistachio lamb chops I had at Mantle in Knightsbridge last summer. IN the absence of that I decided to recreate it at home, because why not.

Disclaimer – as it’s Ramadan and I can’t eat till 9pm, please excuse the dark, shoddy shots of the final product


For the lamb

6 lamb chops

Salt to tast3 (I used himalayan salt)

Pepper to taste

1 tsp oregano

1 tsp parsley

2 tbsp dijon mustard

1 tbsp pistachio paste (I used Pistachino)

For the crust

1 cup pistachios (finely chopped)

2 tbsp breadcrumbs (I used Panko)

1 tbsp unsalted butter (melted)

1 tbsp olive oil


  1. Preheat the oven to 200C on the middle rack
  2. To marinate the lamb, sprinkle generously with salt, pepper, oregano and parsley. Press firmly with your fingers into the lamb so it sticks
  3. In a skillet pan, heat some oil on a high-medium heat. Brown the lamb chops for about 2 mins each or till they are brown. Set aside and let cool for 5 mins.
  4. Cover the lamb chops in dijon mustard, then a thin layer of pistachio paste (this is optional but adds a sweet taste to the chops)
  5. Now for the fun part – in a small bowl mix the pistachios, butter, breadcrumbs, olive oil, salt and pepper. Mix well.
  6. Cover all the lamb chops with the pistachio mixture using your fingers and press down well so it stick to the mustard.
  7. Roast the lamb chops in the oven for 15-20mins
  8. Cover with foil and let rest for 10 mins
  9. ENJOY!!

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