Pistachio Crusted Lamb Chops with Balsamic Fig Sauce

Updated at: Thu, 17 Aug 2023 06:38:41 GMT

Step 1

Preheat oven to 375

Step 2

Place a cast iron over medium high heat and let it begin getting hot

Step 3

Place the lamb racks on a tray and season all sides liberally with salt and pepper. Press all sides of the meat into the remaining seasoning on the tray to evenly coat.

Step 4

Add the lamb to the pan, bone side up with the racks resting on the edge of the pans, as shown above. Use the bones as a handle to turn the lamb and sear each side for 60 seconds, or until browned. Add the thyme, garlic, and butter to the pans and baste for another minute, moving the toasted thyme and garlic to the back of the lamb racks. Transfer to the oven and bake for 5-8 minutes, or until the lamb is rare (125°F internal temperature).

Step 5

While the lamb is in the oven, combine all ingredients for the crust into a food processor and mix until fully combined.

Step 6

Using tongs, move the lamb back to the tray. Set aside the cast-iron pan to use later. Do not throw away the lamb fat, garlic, and thyme at the bottom! Bush the meaty sides of the lamb generously with Dijon mustard. Let the mustard absorb into the meat for 2 minutes, then brush with a second coat. This will act as an adhesive for the breadcrumbs, and will let the flavor seep into the meat

Step 7

Either by holding on to the lamb racks by the bones and dipping it into the crust mixture, or using a spoon to coat the mixture onto the lamb, make sure the lamb is fully covered by the pistachio crust. Lightly shake off any excess.

Step 8

Put a folded sheet of aluminium foil on the base of the cast-iron. Do not toss the lamb fat! Leave it under the foil. Place the crusted lamb on top of the foil. Use a small piece of aluminum foil to cover the bones of the lamb. This will cook the lamb with indirect heat and keep the crust and bones from burning. Roast the lamb for 10-12 more minutes (135°F internal temperature).

Step 9

Remove the lamb from the oven and let it rest on a cutting board for 5 to 10 minutes. Once rested, cut the lamb between the bones for individual pieces

Step 10

While the lamb is resting, get started on the balsamic glaze. Remove the foil and heat up the pan over medium high heat. Add in your balsamic and fig jam and then reduce to medium. Stir often. Once it has thickened into a glaze, remove from heat. Strain once to get rid of big chunks.

Step 11

Serve with the glaze!

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