Cranberry-Glazed Lamb Chops with Pistachio Crust
Juicy, tender lamb chops seared to perfection, then baked with a crunchy pistachio-herb crust and finished with a sweet-tart cranberry-balsamic glaze. A 30-minute, restaurant-quality meal.
Equipment
- Food processor
- Large skillet (cast iron preferred)
- Baking Sheet
- Instant-read meat thermometer
Ingredients
- 8 (1-inch thick) lamb loin chops (about 1.5 lbs)
- 1 tbsp avocado oil (or other high-heat oil)
- Salt and freshly ground black pepper (to taste)
- 2 tbsp Dijon mustard
For the Pistachio Crust:
- 1/2 cup raw shelled pistachios
- 1/4 cup panko breadcrumbs
- 1 tbsp fresh parsley (chopped, optional)
- 1/2 tsp salt
For the Cranberry Glaze:
- 1 clove garlic (minced)
- 3/4 cup whole berry cranberry sauce
- 2 tbsp balsamic vinegar
- 2 tbsp water (or red wine)
Instructions
- Prep: Preheat oven to 400°F (200°C). Pat the lamb chops completely dry with a paper towel and season generously with salt and pepper.
- Make Crust: In a food processor, pulse pistachios, panko, parsley, and salt until they form a coarse, gravel-like texture. Transfer to a shallow bowl.
- Sear Lamb: Heat oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the lamb chops for 2-3 minutes per side until a deep golden-brown crust forms.
- Remove chops from the skillet and set aside. Lower heat to medium, add garlic, and cook for 30 seconds. Add cranberry sauce, balsamic vinegar, and water. Simmer for 2-3 minutes, scraping up any browned bits, until the glaze thickens. Turn off the heat.
- Assemble: Place the seared chops on a parchment-lined baking sheet. Brush the top of each chop with Dijon mustard.
- Crust: Press the pistachio mixture firmly onto the mustard, coating the top of each chop.
- Bake: Bake for 5-8 minutes, or until an instant-read thermometer inserted into the thickest part reads 130-135°F for medium-rare.
- Rest & Serve: Remove from the oven and let the lamb chops rest for 5-10 minutes. Serve immediately, spooning the warm cranberry glaze over the top.
Notes
The secret to a non-soggy crust is to sear the lamb first and then apply the crust just before baking. Don't crust raw lamb! Using an instant-read thermometer is the best way to ensure your lamb is not overcooked.