When it comes to elevating your dining experience, few dishes boast the sophistication and flavor profile quite like Pistachio-Crusted Lamb Chops. Chef Serge Krikorian recently showcased his culinary prowess on THV 11’s The Vine, where he wowed audiences with his Pistachio-Crusted Lamb Chops. Alongside hosts Ashley King and Adam Bledsoe, Chef Serge demonstrated the artistry behind this exquisite dish, sharing insights and tips to elevate home cooking to gourmet heights.



Lamb has long been a centerpiece of many culinary traditions, from Mediterranean feasts to elegant dinners. However, Chef Serge’s rendition adds a contemporary twist with the addition of a pistachio crust, enhancing both flavor and presentation. This dish seamlessly marries the tender juiciness of lamb with the nutty crunch of pistachios, resulting in a harmonious symphony of taste.


Chef Serge’s Signature Touch

What sets Chef Serge’s recipe apart is the meticulous attention to detail in every step. The process begins with a perfectly seasoned rack of lamb, seared to golden perfection in a cast-iron skillet. As the lamb sizzles, aromatics like garlic, thyme, and tarragon infuse the air, adding depth to the dish.


But the magic doesn’t stop there. The lamb is then coated in a luscious layer of Dijon mustard, acting as a flavorful adhesive for the pièce de résistance: the pistachio crust. Finely chopped pistachios and panko breadcrumbs create a crisp outer layer that encases the lamb, ensuring each bite is a textural delight.


An Elegant Duo: Creamy Asparagus Risotto

In the accompanying photos, you’ll notice another culinary masterpiece gracing the table alongside the Pistachio-Crusted Lamb Chops: Creamy Asparagus Risotto. This delectable risotto, also crafted by Chef Serge Krikorian, serves as the perfect counterpart to the lamb, offering flavors that dance on the palate.


Indulge Your Senses

To truly savor the splendor of Pistachio-Crusted Lamb Chops, it’s essential to allow the meat to rest before slicing. This ensures optimal juiciness and tenderness, allowing the flavors to meld harmoniously. Once rested, carve the lamb parallel to the bone, revealing succulent slices that promise to tantalize your taste buds.

Pistachio-Crusted Lamb Chops Recipe



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)



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


Creamy Asparagus Risotto Recipe



1 lbs. asparagus, woody stems removed, tips cut off and reserved

6 cups chicken stock or canned low-sodium broth

2 Tbls. butter

1 medium shallot, minced

1 garlic clove, minced

1 cup arborio rice 

1/2 cup dry white wine

3 Tbls. unsalted butter

1 cup freshly grated Parmesan cheese

Salt, to taste

Freshly ground pepper, to taste



In a large pot, bring chicken stock to a boil.


Meanwhile, melt butter in a large skillet.  Add minced shallot and cook until it starts to turn translucent about 2 minutes.  Add minced garlic and cook for 1 more minute.


Stir in arborio rice and continue to cook to toast the rice, about 3-4 minutes.


Add white wine and continue to cook and stir until liquid is absorbed.  Add chicken stock ½ cup at a time and cook and stir after each addition of liquid until liquid is absorbed before adding more liquid.


Meanwhile, remove the woody ends from the asparagus spears and snip off the tips, reserving the tips.  Break the steams into 1.5” – 2” pieces and put in boiling chicken stock.  Cook until tender, about 5 minutes.  Remove the asparagus from the stock and put in a blender with about ½ cup of the cooking stock and puree until smooth.


Add the tips to the boiling stock and cook 2-3 minutes.  Remove from stock and set aside.


Meanwhile, back to the risotto, add the asparagus puree to the risotto as one of the additions of liquid and cook until liquid is absorbed.  Continue to add the liquid to the risotto until it is cooked through and soft to the bite, not crunchy.  Stir in the 3 Tbls. of butter and shredded Parmesan cheese.  Season with salt and pepper.  Add reserved asparagus tips before serving.

Pistachio-Crusted Lamb Chops represent the epitome of culinary excellence—a dish that seamlessly combines tradition with innovation, sophistication with simplicity. Whether you’re celebrating a special occasion or simply craving a culinary adventure, Chef Serge Krikorian’s recipe is sure to leave a lasting impression. So, gather your loved ones, uncork a bottle of fine wine, and embark on a journey of gastronomic delight with each delectable bite.


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