Lamb Chops with Pistachio Crust

Ingredients

• 800 g lamb rack
• 1 tbsp Sunflower oil
• Salt
• Pepper
• 2 tbsp liquid honey
• 45 g chopped pistachios (3 tbsp)
• 300 g Yogurt (1.5% fat)
• a pinch ground cinnamon
• a pinch ground cumin
• a splash lime juice

Instructions

1. 1.

   Rinse the lamb rack under cold water and pat dry.

2. 2.

   Heat oil in a roasting pan. Sear the meat over high heat for 4 minutes on all sides, then season with salt and pepper. Roast in a preheated oven at 160 °C (fan not recommended; gas: level 1–2) for 15 minutes.

3. 3.

   Remove from the oven, brush with honey, sprinkle pistachios on top and press lightly. Return to a preheated oven at 220 °C (fan not recommended; gas: level 3–4) for another 5–10 minutes.

4. 4.

   Take the lamb out of the oven, cover with foil and let rest for a few minutes. In the meantime whisk yogurt with cinnamon, cumin, salt, pepper and lime juice. Divide onto four plates.

5. 5.

   Slice the meat between the ribs and arrange on the yogurt sauce.