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Lamb chops with pistachio and herb crust and eggplant puree on a flat plate, Primitivo red wine glass, Tuscan trattoria setting

Lamb chops with pistachio and herb crust and eggplant puree

Delicate pink lamb chops with a green pistachio and herb crust on a velvety, smoky eggplant puree - a Mediterranean spring feast with a big impression and a manageable amount of effort. The Primitivo DOC Manduria from Apulia is the warm, fruity wine partner for this.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Festive dish, Main course
Cuisine French, Italian, Mediterranean
Servings 2 Servings
Calories 720 kcal

Cooking utensils

  • 1 Heavy frying pan or grill pan (for the chops)
  • 1 Baking tray (for gratinating the crust)
  • 1 Small saucepan or oven (for the eggplant puree)
  • 1 Hand blender
  • 1 Meat thermometer
  • 1 Cutting board

Ingredients
  

  • 4 Lamb chops approx. 120 g each, Rack of Lamb
  • 2 1 tbsp olive oil
  • Salt black pepper
  • 1 Garlic clove pressed on

FOR THE PISTACHIO AND HERB CRUST:

  • 60 g Pistachios chopped
  • 30 g Panko breadcrumbs
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh thyme
  • 1 1 tbsp olive oil
  • 1 teaspoon Dijon mustard
  • Salt black pepper

FOR THE EGGPLANT PUREE:

  • 2 medium-sized eggplants
  • 2 1 tbsp olive oil
  • 1 Garlic clove
  • Juice of half a lemon
  • Salt black pepper
  • Fresh parsley leaves

Preparation
 

PREPARATION:

  • Preheat the oven to 200 °C.
  • Mix all the ingredients for the pistachio crust, set aside.
  • Cut the eggplants in half, brush with olive oil and garlic, roast on a baking tray in the oven for 25 minutes until soft and slightly charred.

COOKING STEPS:

  • Scrape the eggplant flesh out of the skin with a spoon.
  • Puree with olive oil, lemon juice, salt and pepper with a hand blender until creamy, keep warm.
  • Season the lamb chops with salt and pepper.
  • Heat the olive oil in a grill pan over a high heat.
  • Sear the chops for 2 minutes on each side.
  • Spread a thin layer of mustard on the top and press on the pistachio crust.
  • Cook in the oven at 200 °C for 6-8 minutes until the crust is golden brown (core temperature: 58-60 °C for pink).
  • Leave the chops to rest for 3 minutes.

DIRECTIONS:

  • Serve the eggplant puree on preheated plates as a mirror.
  • Arrange the lamb chops crosswise on the purée, crust facing upwards.
  • Garnish with fresh parsley leaves, a thread of olive oil and chopped pistachios.

SUPPLEMENTS:

  • Stewed cherry tomatoes with thyme
  • Crispy flatbread
  • Small rocket salad with lemon dressing

Nutritional values per portion

Calories: 720kcalCarbohydrates: 48gProtein: 18gFat: 50g
Keyword Lamb chops Aubergine puree, Lamb chops pistachio crust, Mediterranean lamb chops Wine, Pistachio herb crust lamb, Primitivo Manduria Lamb, Spring recipe for lamb chops
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