Description

These pistachio and za’atar crusted lamb chops are bursting with bold, herbaceous flavor and a satisfying nutty crunch. Seared to perfection and topped with a vibrant mix of pistachios, za’atar, garlic, fresh herbs, and lemon zest, this recipe is perfect for entertaining or treating yourself to a restaurant-quality meal at home. Ready in under 30 minutes with minimal prep.

Ingredients

Scale

For the Lamb Chops:
6 lamb chops (bone-in)
1 tablespoon olive oil (for searing)
Salt and pepper (to taste)
For the Pistachio-Za’atar Crust:
1/3 cup roasted pistachios (finely chopped)
2 tablespoons fresh mint (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon za’atar spice blend
1 clove garlic (finely grated)
Zest of 1 lemon
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (optional)

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Instructions

Prep the Lamb:
Pat the lamb chops dry with a paper towel. Season both sides generously with salt and pepper.
Make the Crust:
In a small bowl, combine chopped pistachios, mint, parsley, za’atar, garlic, lemon zest, olive oil, Dijon mustard, and honey (if using). Mix well to form a thick, spoonable paste.
Sear the Lamb Chops:
Heat a grill pan or cast iron skillet over medium-high heat. Add a drizzle of olive oil. Sear lamb chops for 3–4 minutes per side for medium-rare, or longer for desired doneness.
Rest and Top:
Remove lamb chops from heat and let rest for 5 minutes. While warm, spoon the pistachio-za’atar mixture over each chop and gently press to adhere.
Serve:
Garnish with extra fresh mint and lemon wedges, and serve warm.

Notes

You can prepare the crust mixture up to 2 days in advance and refrigerate.

For a twist, try using walnuts or almonds instead of pistachios.

Za’atar blends can vary—if yours is very tangy, adjust with a pinch of extra salt.

Boneless lamb chops can be used but cook faster—reduce searing time by 1 minute per side.

Delicious served with couscous, roasted veggies, or a fresh arugula salad.