Servings:4 to 6
Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.
细ly chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.
Brush the lamb chops with the oil and season on both sides with the spice mixture.
Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.
Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
Make Ahead Tips
用扁豆和米饭和普通希腊酸奶用切碎的薄荷供应羊排。
I made lamb two ways (both recipes from Fine Cooking) and this was the winner (by far!). Will be making this again. It's company-worthy and doesn't require the mess or smell of searing.
哇！这个配方是一个真正的突出突出。他对另一个评论进行了评论，我为12个排骨调味了一倍，它是完美的。任何少，我们都没有足够的调味料。我建议将菜与建议的扁豆和米饭和普通希腊酸奶配对与切碎的薄荷混合。美味的！
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