TasteToronto | Ricarda's Pistachio Dusted Lamb Chops

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Ricarda's Pistachio Dusted Lamb Chops

Moderate

Ricarda's Pistachio Dusted Lamb Chops

from Ricarda's - Downtown

Robin Winship

Robin Winship

Ricarda's Pistachio Dusted Lamb Chops

Yields:

2 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

Method

Pistachio Dusted Lamb Chops with Roasted Vegetables, Fresh Morels and Nduja Potatoes 8 Steps

  • Step 1

    Wash the morels, then cut in half.

  • Step 2

    Blanch the carrots, pearl onions, asparagus and morels, all separately (can be in the same water) and cool down in an ice bath. Drain.

  • Step 3

    On a baking tray with foil, place the blanched vegetables tossed with olive oil, as much chopped garlic as you like, a few stalks of thyme and salt. Roast in the oven at 375 degrees Celsius for 20 minutes.

  • Step 4

    Toast the pistachios in a small pan over medium heat, until golden, then crush.

  • Step 5

    Mix the maple syrup and mustard together.

  • Step 6

    Boil the potato in a pot of salted water. Once tender, drain. Cut in half, remove the skin if you like, and crush with a fork, adding smoked paprika and nduja while you crush/mash.

  • Step 7

    Season the lamb chops with salt and pepper. Sear in a hot pan, and finish in the oven at 375 degrees Celsius until medium rare (medium rare at 125°F internal temperature). When cooked, glaze the chops with the maple syrup and mustard, and dust with the crushed pistachio.

  • Step 8

    Place potato on the plate, pile chops over the potato, then place vegetables around. Enjoy!

Tags:

Cooking At Home

Toronto Recipes

Pistachio Dusted Lamb Chops

Ricarda's

Moderate

Ricarda's Pistachio Dusted Lamb Chops

from Ricarda's - Downtown

Robin Winship

Robin Winship

Ricarda's Pistachio Dusted Lamb Chops

Yields:

2 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

Ingredients

Pistachio Dusted Lamb Chops with Roasted Vegetables, Fresh Morels and Nduja Potatoes

  • 6 small Ontario lamb chops

  • 20g pistachio nuts, shelled

  • 50g grainy mustard

  • 20g maple syrup

  • 50g nduja

  • 1 large Yukon Gold potato

  • 10 small carrots

  • 6 pearl onions, peeled

  • 6 asparagus stalks

  • 6 morel mushrooms

  • 6g smoked paprika

  • Olive oil

  • Garlic

  • Thyme

  • Salt and pepper, to taste

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Method

Pistachio Dusted Lamb Chops with Roasted Vegetables, Fresh Morels and Nduja Potatoes 8 Steps

  • Step 1

    Wash the morels, then cut in half.

  • Step 2

    Blanch the carrots, pearl onions, asparagus and morels, all separately (can be in the same water) and cool down in an ice bath. Drain.

  • Step 3

    On a baking tray with foil, place the blanched vegetables tossed with olive oil, as much chopped garlic as you like, a few stalks of thyme and salt. Roast in the oven at 375 degrees Celsius for 20 minutes.

  • Step 4

    Toast the pistachios in a small pan over medium heat, until golden, then crush.

  • Step 5

    Mix the maple syrup and mustard together.

  • Step 6

    Boil the potato in a pot of salted water. Once tender, drain. Cut in half, remove the skin if you like, and crush with a fork, adding smoked paprika and nduja while you crush/mash.

  • Step 7

    Season the lamb chops with salt and pepper. Sear in a hot pan, and finish in the oven at 375 degrees Celsius until medium rare (medium rare at 125°F internal temperature). When cooked, glaze the chops with the maple syrup and mustard, and dust with the crushed pistachio.

  • Step 8

    Place potato on the plate, pile chops over the potato, then place vegetables around. Enjoy!

Tags:

Cooking At Home

Toronto Recipes

Pistachio Dusted Lamb Chops

Ricarda's