Pistachio Crusted Lamb Chops with Mustard Cream Sauce

This is the first time in weeks that I have actually cooked a special sunday dinner on a sunday! It was SO nice to spend a cozy afternoon in with my little family, and feed us all some yummy food. I even made the most AMAZING (ha! I sound like Gordon Ramsay) Chocolate fudge cookies, which I will have to post later!

I wasn’t planning on making lamb this week, but they actually had some at Costco for the first time since Easter, (great, now I sound like Nacho too: “since Easters!”) so I knew I had to make it while I had the chance. The only problem is that I forgot to buy additional ingredients, so it was one of those times where I searched my cupboards for whatever I had on hand. That happened to be a handful of pistachios, some cream and dijon mustard and some fresh thyme and rosemary–so I kind of just invented this recipe (with the exception of Martha Stewarts’ mustard sauce) and it turned out AMAZING! The lamb was one of the most tender, flavorful cuts of meat I have ever made, and the pistachios made it look so gourmet and elegant, even though it took minutes to put together! It was so heavenly, so hopefully I can find more lamb around this season! This was the first time I have ever attempted to make lamb chops, but definitely not the last!

Ingredients for the Lamb:
6 lamb chops
1 cup chopped pistachios
1/2 cup olive oil
1 tsp dried basil
1 tsp dried Oregano
1 tsp fresh thyme
1 tsp dried/fresh rosemary
salt and pepper
1 tsp lemon juice

for the mustard cream sauce:
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

Directions: Preheat the oven to 400degF. In a dish, combine the olive oil, basil, oregano, thyme, rosemary, salt, pepper and lemon juice

Coat the lamb chops on both sides in the olive oil and herbs 

Chop the pistachios and set a handful aside for garnish 

Press each side of the lamb chop into the chopped pistachios to adhere well (p.s. there will be one side of bone that doesn’t need to be coated)

Heat a grill pan on high and sear the chops for about 2 minutes 

Turn over and sear for two minutes more, until the chops are browned on both sides, and have grill marks on them 

Transfer to a baking tray or oven proof dish and bake at 400degF for 10 minutes.

Meanwile, make the sauce. Add the wine to the pan, and boil over high heat until it has been reduced by half. Stir in the mustard and cream, followed by the tarragon. Taste with salt and pepper (P.S. Grainy dijon will be even better if you have any!) 

When the lamb chops are out of the oven, tent in foil and leave to rest for 5-10 minutes, then serve on a bed of garlic mashed potatoes with the mustard cream sauce, and garnish with the reserved pistachios

I live for recipes like this: DELICIOUS, elegant & gourmet, and yet so so simple! This is the type of sunday dinner I should be making every sunday so I can kick back and enjoy the rest of my day! And after a week like I had, that’s exactly what I needed.

I hope you enjoy this recipe!
<3 Sarah