Pistachio, Mint, & Spice Crusted Lamb Chops

Prepare the couscous.

Generously season each of the lamb chops (both sides) with salt and pepper.

For the Spice Mixture:

Mix all of the ingredients for the spice rub in a bowl. Set aside.

For the Pistachio and Mint Topping:

In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground (not pureed). Set the mixture aside.

For the Yogurt-Mint Sauce:

Put all of the sauce ingredients into a bowl and stir. Keep refrigerated (I’d say for up to two days max).

Cooking the Lamb Chops:

Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub. Get in there- cover those babies from head-to-toe with the spice mixture!

Generously douse with olive oil. Allow the lamb chops to sit at room temperature for about 10 – 15 minutes, while you preheat your oven.

Preheat oven to 425ºF / 200ºC / Gas Mark 6.

Heat a large cast-iron skillet or large sauté pan on medium-high heat.

Once the pan has heated, carefully plop the lamb chops (don’t bother dripping off the oil from the chops- you need it to cook the chops) into the hot pan and cook for about 2 minutes on each side to brown [Kamran Note: If the skillet begins smoking, lower the heat slightly.] Once the chops are as beautifully browned as roasted chestnuts, remove the pan from the heat and carefully daub each lamb chop with the pistachio and mint topping.

Put the pan of lamb chops in the oven for about 5 minutes until the lamb chops are medium-rare (or well-done, if you’re into that).**

Place the lamb chops in aluminum foil, and allow the meat to rest in for 5-6 minutes before serving.

Serve with this couscous. And drown it all in yogurt mint sauce. Enjoy!

** Testing for Doneness : If the lamb is medium-rare it will give when you press the meat with your finger, if it doesn’t give- it’s well-done.

To be very safe, you can use an instant read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140ºF-150ºF. If the lamb is medium, it will register 160ºF. And if it is well-done, the lamb should register 165º and above.