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Pistachio Crusted Lamb Chops Recipe

Try combining nuts and lamb! The chopped pistachios and garlic make a tasty, crunchy coating for meaty lamb chops.

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Pistachio Crusted Lamb Chops Recipe

Chopped pistachios and garlic make a tasty, crunchy coating for meaty lamb chops. A sauce of sweet dried cherries and ruby port makes this an elegant dinner party dish. Serve the chops on a bed of creamy polenta for an extra special touch.

Preparation Time

Total: 60mins 
Preparation: 20mins 
Cook: 40mins 


2 tbsp olive oil
½ onion, thinly sliced
225 ml / 8 fl oz ruby port
140 g / 5 oz dried sweet cherries, roughly chopped
225 ml / 8 fl oz chicken stock
1 tbsp clear honey
1¾ tsp salt
3 garlic cloves
100 g / 3½ oz roasted, unsalted pistachio nuts
8 lamb chops
½ tsp pepper
1 tbsp Dijon mustard
mixed with 1 tbsp water


1: Preheat the oven to 220°C/425°F/Gas Mark 7.
2: Heat the oil in a heavy frying pan over a medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft. Add the port, cherries, stock, honey and ¾ teaspoon of the salt and bring just to the boil. Reduce the heat to medium-low and simmer for about 20 minutes until the sauce is thick and syrupy.
3: Meanwhile, put the garlic into the food processor and pulse until finely chopped. Add the nuts and pulse until finely chopped. Transfer to a plate.
4: Season the lamb chops on all sides with the remaining salt and the pepper, then brush with the mustard mixture. Press each lamb chop into the nut mixture to coat well all over.
5: Transfer the chops to a baking tray and bake in the preheated oven for 6 minutes. Turn over and cook for a further 6 minutes for medium rare, or 7–8 minutes for well done. Remove from the oven and loosely tent with foil. Leave to rest for 5 minutes before serving.
6: Serve hot, with the sauce spooned over the top.

Nutritional values per serving

Kcals: 859 kcal
Total Fat: 47.1g
Sat Fat: 16.2g
Carbs: 50g
Sugars: 29.4g
Fibre: 11.7g
Protein: 43.4g
Salt: 3.5g

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