Merry Christmas from Chef Serge and the Vibrant Occasions Catering family!  Chef Serge Krikorian is in the kitchen with his son, Brian Krikorian, creating divine pistachio-crusted lamb chops in celebration of the holiday season.  In this episode, Brian and Chef Serge discuss how this is Brian’s favorite dish…bring on the lamb chops!  We can’t wait for you to learn to cook this Krikorian family holiday favorite on the tenth episode of Cooking with the Kriks.

Don’t want to cook this holiday season?  Vibrant Occasions Catering is here for you!  Check out our Holiday Dinner Party menu here and our Traditional Holiday Dinner Catering menu here. We love the holidays and our goal is to provide families all over Arkansas with delicious dinners.  You can read our “10 Tips for a Successful Holiday Dinner Party” article here for more ideas.  Another great episode of Cooking with the Kriks to revisit this season is our Christmas in July episode where Chef Serge and Brian make another Krikorian family holiday favorite, slow-roasted prime rib, here.  Be sure to SUBSCRIBE to our Youtube channel (every single subscriber means the world to us!) here.

Pistachio-Crusted Lamb Chops

Ingredients

1 lbs rack of lamb
1/2 tsp Salt
1/2 tsp Pepper 
2 tsp Canola Oil
1 Tbls Butter
3 Garlic Cloves
1/2 tsp Thyme (3 to 4 stems)
1/2 tsp Tarragon (2 to 3 stems)
1/2 Cup Panko Bread Crumbs
1/2 Cup Pistachios
1/2 tsp Salt
1/2 tsp Pepper
3 Tbls Dijon Mustard (or your favorite mustard)

Instructions

Salt and Pepper lamb chops before searing in a cast iron skillet.

Heat the skillet to a medium high heat, and put a generous amount of oil in the pan. Place the lamb chops back side down and leave for three minutes. (You’re not trying to cook it here, only trying to melt the fat and give the meat a good color.) Place butter and garlic cloves in the pan along with fresh thyme and tarragon. Make sure the stems are in the melted butter, so the aromatics can be infused. Rotate the lamb chops to allow all sides to become a golden color (about three minutes). As you are rotating, baste the lamb with the butter in the skillet. Once all sides have been seared, take the lamb out of the skillet.

Preheat the oven to 325 degrees. Place the panko bread crumbs in the food processors to make them finer, and do the same for the pistachios. Combine the finely chopped pistachios and bread crumbs on a plate and mix in salt and pepper. Coat the lamb liberally with mustard to help create a crust. (The mustard will not overpower the other flavors. You likely won’t be able to tell it’s there.) Roll the lamb in the pistachio crust mixture until evenly coated on all sides. Place the crusted lamb chops on a sheet pan and in the oven for 10 to 15 minutes. The thermometer should read 135 degrees for a medium cooked lamb chop. For medium rare, it should read between 125-135 degrees. If you want it a little more done, cook it for a few minutes longer. The most important thing is to let the meat rest once it is out of the oven. Once the meat has had time to rest, cut the meat parallel to the bone. Serve with broccolini and roasted potatoes!