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Close-up of juicy grilled lamb chops topped with a crust of chopped pistachios, za’atar, herbs, and garlic, garnished with mint leaves and lemon halves in the background.

Pistachio and Za’atar Crusted Lamb Chops

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.
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Equipment

  • Cast iron skillet or grill pan
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Tongs
  • Microplane or garlic grater

Ingredients
  

  • 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

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.