Lamb Chops in a Crust of Lemon, Mint and Pistachio Nuts


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 100 g (approx. 4 oz) capers
  • 4 tbsp grated lemon zest
  • 2 garlic cloves, crushed
  • 4 tbsp chopped mint
  • 75 g (2½ oz/½ cup) pistachio nuts, chopped
  • 4 tbsp olive oil or more
  • 4 lamb chops
  • olive oil for frying


Coarsely chop the capers. Mix with lemon zest, garlic, mint and chopped nuts. Add the olive oil into a smooth dressing. Pour into a shallow bowl. Pat the lamb chops dry and cut the fat, thus preventing the chop curling up on the grill. Place them in the mixture you have made in the bowl and leave to marinate for 1 hour. Remove. Ensure that all chops are well covered with the marinade. Cook on a barbecue or in a frying pan on both sides on high heat until medium rare. Serve with mint sauce.