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Pistachio Crusted </p> <p>Lamb Chops
Ingredients
- 1/2 tablespoon garlic and ginger paste
- 1/4 minced garlic
- 1 1/2 cup olive oil See Note 1
- 1/2 cup white balsamic vinegar See Note 1
- honey mustard See Note 1
- onion powder See Note 1
- jacobsen chili ghost peper salt See Note 1
- Louisiana hot sauce See Note 1
- Dan Pastorini’s Texas style rub
- Bread Crumbs
- Crushed pistachios
- Dan Pastorini’s garlic and herb seasonings
Directions
- Preheat the oven to 400°F,
- Mix the olive oil, vinegar, garlic and ginger paste, minced garlic, honey mustard, onion powder, jacobsen chili ghost pepper salt, and Louisiana hot sauce in a bowl. See Note 1
- Sprinkle Dan Pastorini’s Texas Style Rub on each side of each lamb chop.
- Dip all lamb chops in the marinade and put in a large bowl. Pour the remaining marinade over the lamb chops. Cover and refrigerate fo 2 hours.
- Mix bread crumbs and crushed pistachios and put on a plate. Add some Dan Pastorinis garlic and herb seasonings and Jacobsen Chili Salt to the bread crumb mix. See Note 2
- Use a large baking pan. Coat the pan with some non-stick spray.
- Dip each lamb chop in the bread crumb mix (both sides) and place in the baking pan.
- Place baking pan in the oven for 15 minutes.
- Flip the lamb chops after 15 minutes and put back in the oven.
- Lamb chops are cooked when the center is 170°F.
Note 1: All measurements are estimates. Nonna tastes items as she cooks. She adds spices or oil or vinegar until she likes the marinade’s taste. The hot sauce is purely her taste preferences! Nono thought the lamb chops were delicious.
Note 2: I really do not know how much bread crumbs or pistachios Nonna used. However, like the marinade you can taste it to make sure the balance between all ingredients is what you like!