Pistachio Crusted Lamb Chops with Fig and Balsamic Glaze

Instructions

1. 1

   Prepare the pistachio crust: In a food processor, pulse pistachios until coarsely ground. Transfer to a mixing bowl and mix with panko breadcrumbs, chopped rosemary, garlic powder, salt, and pepper.

   ~5 min
2. 2

   Pat the lamb chops dry with paper towels. Press one side of each lamb chop firmly into the pistachio mixture, coating generously. You can slightly dampen the meat with a little olive oil or water to help the crust adhere.

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Sear the lamb chops, pistachio-crusted side down, for 3-4 minutes until golden brown and crusty. Flip and sear the other side for 2-3 minutes for medium-rare, or longer to your desired doneness.

   ~8 min
4. 4

   Remove lamb chops from the pan and set aside on a plate, tented with foil to keep warm.

5. 5

   Prepare the fig and balsamic glaze: In a small saucepan, combine dried figs, balsamic vinegar, honey, and water. Bring to a simmer over medium heat.

   ~5 min
6. 6

   Simmer the glaze for 5-7 minutes, stirring occasionally, until the figs have softened and the sauce has thickened slightly. Mash the figs gently with a fork or the back of a spoon for a smoother glaze.

   ~7 min
7. 7

   Drizzle the fig and balsamic glaze generously over the pistachio-crusted lamb chops before serving.

   ~1 min