Pistachio Crusted Lamb Chops with Pomegranate Glaze

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Spring 2015

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Pistachio Crusted Lamb Chops with Pomegranate Glaze

Pistachio Crusted Lamb Chops with Pomegranate Glaze
Pomegranate Wine Glaze:
1 cup pomegranate juice
1/2 cup fruity red wine (such as Zinfandel)
1 tbsp. honey

Pistachio Lamb:
3/4 cup roasted, salted pistachio kernels
6 tbsp. panko breadcrumbs
1½ tbsp. fresh thyme leaves, plus additional for garnish
3/4 tsp. sea salt
Freshly ground pepper to taste
1½ tbsp. extra virgin olive oil
1 tbsp. honey
4 Shepherd's Pride lamb rib or loin chops

Prep: 20 minutes, Cook: about 35 minutes, Serves: 2 

1. Preheat oven to 425°F and line a small baking sheet with foil lightly coated with oil. 

2. Place juice, wine and honey in a small saucepan. Cook over medium heat for 20 minutes or until mixture is reduced to about 1/3 cup, swirling pan frequently. Reduce heat towards the end, being careful not to burn mixture.*

3. Chop pistachios in a small food processor. Add breadcrumbs, thyme and salt; process again until nuts are fairly finely chopped. Stir together oil and honey in a small bowl. Brush over both sides of lamb and coat liberally with pistachio mixture, pressing into
the surface.

4. Place on baking sheet and roast for 6 minutes. Turn and roast for 5 to 7 minutes more for medium. Serve with warm glaze and sprinkle with additional thyme, if you like. Recipe may be doubled.

*It’s easy to scorch glaze as it cooks down. Prepare glaze first and keep warm, then prepare lamb.

Nutritional Information:
768 calories, 38 g protein, 40 g total fat (7 g sat.), 58 g carbohydrate, 5 g fiber, 37 g sugar, 82 mg cholesterol, 1181 mg sodium, 20 points


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