Pistachio Crusted Aussie Lamb Chops with Tarragon Glaze
Pistachio Crusted Lamb Chops is an elegant dish that looks difficult but is easy to make at home. This dish combines a rich lamb flavor with a nutty pistachio crunch and a bright tarragon glaze finish.
In a small saucepan, combine all of the glaze ingredients. Simmer over medium-low heat until the ingredients are reduced in half. Remove from the heat and set aside. (15 minutes)
Trim the thicker fat from the fat cap and slice the chops from the rack of lamb.
Drizzle with olive oil and then salt and pepper.
Dredge the chops in the chopped pistachios.
Drizzle the bottom of a skillet with olive oil and heat until hot. Put the lamb chops in the skillet. Do not crowd. Cook in batches if necessary.
Cook the lamb chops approximately 1½ minutes each side. Pour in the glaze and remove from the heat.
It's easier to cut the rib apart when the rack is cold.
Bring the meat to room temperature prior to cooking.
Lamb is cooked until pink or slightly rare but never bloody. Use an instant-read thermometer.
Rare: 115 to 120°F
Medium-rare: 120 to 125°F
Medium: 130 to 135°F
Medium-well: 140 to 145°F
Well-done: 150 to 155°F
Make sure that you coat the bottom of your skillet with oil and that it's hot before adding the lamb chops. That's how that beautiful crust is developed.
This is a pan-seared lamb chop that cooks very quickly. My lamb chops were only cooked for 1-1/2 to 2 minutes per side.
Remove the lamb chops from the skillet just before the desired cooking temperature is met. The meat will continue cooking for a short period of time and raise the internal temperature as much as an additional 5 degrees.
Pan-seared lamb chops can be rested for 5-10 minutes or served immediately.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.