Pistachio Crusted Lamb Chops with Tabbouleh Salad

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This is absolutely a special occasion dish. There is no other way to describe it. This phenomenal Pistachio Crusted Lamb Chops with Tabbouleh Salad is a masterful centerpiece for the dinner table that will be sure to impress. A beautifully butchered rack of Lamb, with a vibrant and insanely flavorful crust served alongside the classic Middle Eastern favorite salad. There’s no finer Epic Meal for a Sunday lunch!

What is it about a rack of Lamb that is so special?

There is something magical about a whole rack of lamb isn’t there? I can’t quite put my finger on why that is. Perhaps it’s the way it is presented. Beautiful cutlets of Lamb just ready to be carved off and devoured by hungry awaiting diners

The aromas that come off slow roasting Lamb is phenomenal, with all that beautiful fat rendering and flavoring the meat. Finally, perhaps it is the beautiful crusts you can create to make them so visually appealing. It is a special cut of meat there is no doubt about it

Lamb Racks aren’t usually that cheap however, which further amplifies this being a big event dish. The good news is the dish is remarkably easy to prepare, so you need not worry about spending all that money and potentially ruining the dish. Follow our guide and you’ll be eating like royalty!

The Pistachio Crust is an absolute flavor bomb!

What makes this dish is this phenomenal Pistachio Crust. Sweet Pistachio Nuts which are ground up alongside Cumin and Fennel Seeds create an amazing salty / spicy combination. But, what makes the Pistachio Crust so unique is the addition of Szechuan Peppercorns

That’s right, those tingly delicious peppercorns from the famous province in Western China make a huge impact in this recipe for all the right reasons. These Peppercorns are unique in the world that they create a tingly sensation in your mouth when you eat them

Used sparingly (which is in this recipes case) they can add so much dimension to a dish. They truly stand out and marry perfectly well with the Pistachio and spices in the crust

Do you really get that much food out of a Rack of Lamb Chops?

I’ll be totally honest with you. I used to have a big gripe with Racks of Lamb Chops. My main reason being I never felt that there was enough meat in a chop. Visually it looks like you may need to eat about 7-8 of them in order to get a full meal

I can categorically tell you that is not the truth however. For a few reasons. There is a deceptively high amount of meat on a Lamb Chop. You may need to work for it a little more, like cutting off some of the fat covering the rack (pro tip: there’s unbelievably beautiful meat hidden behind that fat cap!), but it is filling!

Secondly, the Pistachio Crusted Lamb Chops with Tabbouleh Salad is a rich dish. That’s not a bad thing at all. The richer the meal is the less you need to eat in order to feel full. That’s the beauty about this dish. 2-3 Lamb Chops will more than feed the hungriest diner. Especially when you’re pairing this beautiful Lamb with our amazing Tabbouleh Salad

Lamb Chops with Tabbouleh Salad is the perfect pairing

Tabbouleh Salad, the famous salad from the middle east has so many amazing complimentary flavors for lamb, which makes it the perfect accompaniment to this epic dish. One of the primary ingredients in a Tabbouleh Salad is mint, and any Lamb aficionados out there will tell you that Mint and Lamb is a perfect pairing. This pairing makes Lamb Chops with Tabbouleh Salad a perfect combination

The brightness of the salad also compliments the fattiness of the Lamb too. We’ve added some beautiful Pearl Couscous to the salad to give it a little more body. So, for those who are concerned about getting enough food out of this dish – the Couscous addition will add that layer of carb to fill everyone up!

We hope you enjoy this recipe!

Pistachio Crusted Lamb Chops with Tabbouleh Salad Recipe

Ingredients

• 2 lb. Rack of Lamb Chops
• ½ cup Pistachio nuts, shelled
• ¼ tsp. Onion Powder
• ¼ tsp. Garlic Powder
• ¼ tsp. Fennel Seeds
• ¼ tsp. Cumin Seeds
• ¼ tsp. dried Italian Herbs
• ½ tsp. Salt
• 4 Szechuan Peppercorns (optional)
• 2 tsp. Dijon Mustard
  
  

Equipment needed: Spice Grinder

For the Tabbouleh Salad

• 1 cup Pearl Couscous
• 1 cup Cilantro, chopped
• 1 cup Mint, chopped
• 1 cup Parsley, chopped
• 1 cup Tomatoes, cut into small pieces
• ½ Red Onion, finely diced
• 4 tbsp. Olive Oil
• Juice of 1 Lemon
• Salt and Pepper
  
  

Instructions

1. To ensure an even cook, take your Lamb Rack out of the refrigerator at least 1 hour before cooking to bring it up to room temperature. Prepare the Lamb by doing a ‘French cut’ which involves removing all the fat and cartilage that sits between the bones at the top of the Lamb
   
   

Note: In our photos we didn’t do a complete French cut, as we kept some of the fat on the bones that run up the side of the chops. There is some great meat in there, so if you’re ok with cutting around the fat, we recommend keeping this piece on the chops!

2. Add the Pistachio Nuts, Fennel Seeds, Cumin Seeds, and Szechuan Peppercorns to your Spice Grinder and grind into a powder. Transfer to a bowl then mix in the Onion Powder, Garlic Powder, Dried Italian Herbs, and salt.
3. Heat a large frying pan or Cast-Iron Skillet over medium heat then add the Lamb Chops, fat side down. The goal here is to render as much fat out of the chops before roasting. Fry for 5-6 minutes then transfer to a flat surface
4. Apply the Dijon Mustard to the fatty side of the Lamb Chops with a brush. Ensure the top and sides are all covered. Then add the Pistachio spice mixture liberally all over the Mustard to create the crust for the Lamb Chops
5. Transfer the crusted Lamb Chops onto a roasting pan and place in the oven that has been pre-heated to 375 degrees. Roast for 20 – 25 minutes until the internal temperature of the Lamb is 130 degrees (for medium rare)
6. Remove Lamb from the Oven and place on a chopping board or flat surface to rest. While the Lamb is resting you can finish the Tabbouleh Salad
   
   

To make the Tabbouleh Salad

7. While the lamb is cooking begin the salad by boiling 1 ½ cups of Water in a saucepan. Once boiling, add the Pearl Couscous and 1 tsp. of Salt. Cook until al-dente which will take approximately 8 – 10 minutes. Drain and set aside to cool
8. Add the Olive Oil, Lemon Juice, and ½ a tsp. of Salt and Pepper into a large salad bowl. Whisk until combined, then add the Cilantro, Mint, Parsley, Tomatoes, Red Onion, and Couscous
9. Check for seasoning, adding any Salt, Pepper, Olive Oil, or Lemon juice if needed
10. Once the Lamb has rested, slice even Lamb Chops by cutting directly along the bone. Season with some finishing Salt and serve alongside the Tabbouleh Salad
    
    

We hope you enjoyed our Pistachio Crusted Lamb Chops with Tabbouleh Salad recipe. If you’ve cooked this recipe, please let us know in the comments below how it went!

Check out our Lamb Dinner page here for other yummy Lamb recipes such as our amazing 10 Hour Slow Cooked Lamb Shoulder!

Happy Cooking!