Pistachio-Butter Crusted Lamb Chops

Pistachio-Butter Crusted Lamb Chops

Serves: 4

Time: About 35 minutes

Ingredients

  • 8 lamb rib chops, about 1 inch thick

  • ½ cup pistachio butter (100% pure pistachio paste)

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove, grated

  • ½ teaspoon flaky sea salt, plus more to taste

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

  • Optional: a few sprigs of fresh thyme or rosemary for garnish

Make the Crust

  1. In a small bowl, whisk together the pistachio butter, lemon juice, Dijon mustard, garlic, ½ teaspoon salt and the black pepper. Taste and adjust seasoning. You’re after a thick spreadable paste—if it feels stiff, loosen with a drizzle of olive oil.

Prepare the Lamb

  1. Pat the lamb chops dry. Season both sides lightly with salt and pepper.

  2. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat. Add the olive oil and sear the chops about 1–1½ minutes per side until well browned.

Crust and Finish

  1. Remove the skillet from heat. Spread the pistachio butter mixture generously over the top of each chop.

  2. Transfer the skillet to a 400 °F (200 °C) oven and roast 6–8 minutes for medium-rare (internal temperature about 135 °F / 57 °C). Adjust time for preferred doneness.

Serve

  1. Rest chops for 5 minutes so the juices settle. Garnish with thyme or rosemary sprigs if you like, and spoon any pan juices over the meat.

The pistachio butter gives you all the nutty richness of a traditional crushed-nut crust, but with a smooth, almost creamy finish that melds into the seared lamb. The mustard and lemon cut through the fat and keep things bright. If you want to lean into the earthy vibe, a side of roasted root vegetables or a salad with citrus segments will play along beautifully.

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