Lamb Chops With Pistachio Crust

Ingredients:

4 lamb chops

1 teaspoon mix of Provencal or Italian dried herbs

1 tbsp olive oil

1/2 cup chopped pistachio nuts

1 tbsp  bread crumbs

1 tbsp soft butter

2 tbsp Dijon mustard

5 medium size potatoes, with skin, washed and scrubbed

1 tbsp dried thyme

salt&pepper

*

The spring season always brought some lovely fresh ingredients such as asparagus, green peas, strawberries or chicory. Lamb meat belonged to the main spring meat representatives. She altered recipe she found here and a delicious spring dinner option was discovered. Preheat oven to 200 degrees C. Line a baking sheet on the oven plate. Put whole potatoes with skin to boil with a pinch of salt and caraway seeds for about 20 minutes. Season each lamb chop with Provencal or Italian herbs with a bit of salt and ground black pepper.

Heat a spoon of olive oil in a frying pan over high heat. Place lamb chops on the pan and fry, browning on all sides for about 3 minutes. Transfer lamb onto the baking sheet; set aside.

Stir crumbled pistachios, bread crumbs, butter and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center for about 10 minutes. Meanwhile once the potatoes cooked, slice them up and throw them into the frying pan which you used for sealing the lamb chops. The fat from lamb will give potatoes some flavor. Season with dried thyme, salt and pepper.

Bon Appetit!