Today I’ll be of few words, but I’ll leave you a “love at first sight” recipe.

Starring: lamb chops (that I love) and pistachios (that I adore, but you already know that).

The result is, obviously, delicious. And all thanks to Elisa’s recipe, aka Kitty’s kitchen.

Lamb chops coated with pistachios


Prep time:
Cook time:
Total time:
Serves: 4
  • 16 lamb chops
  • 1 egg, lightly beaten
  • 200 grams of chopped unsalted pistachio
  • extra-virgin olive oil
  • salt
  1. Break the egg and beat it in a dish, adding a pinch of salt. Dip in the lamb chops and then coat them in pistachio “flour” (Elisa made a double coating to obotain a thicker crust, but made a single coating).
  2. Arrange the meat on a baking sheet covered with parchment paper and sprinkle with plenty of extra-virgin olive oil.
  3. Bake in a 374°F-392°F (190° C-200°C). Touch the meat with your hands: don’t overcook it, ’cause it have to stay soft enough (in fact you can cook it in a frying pan).
  4. I suggest a salad or some potatoes (sautéed or baked) on the side. I opted for a spinach salad.
I made 4 chops for each person, but I’d have eat it two or three more.









Lamb chops coated in pistachios


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