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🍽️ Crunchy Lamb Chops with Pistachio Crust and Yoghurt Dip

300 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb loin
• 1 tbsp sunflower oil
• salt
• pepper
• 2 tbsp liquid honey
• 45 g chopped pistachios (3 tbsp)
• 300 g yogurt (1.5% fat)
• 1 pinch ground cinnamon
• 1 pinch ground cumin
• 1 dash lime juice

Instructions

1. 1. Rinse the rack of lamb under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat the oil in a casserole dish.
4. 4. Sear the meat on all sides for 4 minutes over high heat.
5. 5. Season the meat with salt and pepper.
6. 6. Preheat the oven to 160 °C (convection is not recommended; Gas: Level 1–2).
7. 7. Place the meat in the oven and roast for another 15 minutes.
8. 8. Remove the meat from the oven.
9. 9. Brush the meat thinly with honey.
10. 10. Distribute the pistachios evenly over the meat.
11. 11. Press the pistachios down lightly so they stick.
12. 12. Preheat the oven to 220 °C (convection is not recommended; Gas: Level 3–4).
13. 13. Place the meat back into the oven.
14. 14. Bake the meat for another 5 to 10 minutes.
15. 15. Remove the meat from the oven.
16. 16. Cover the meat with aluminum foil.
17. 17. Let the meat rest for a few minutes.
18. 18. Mix the yoghurt with cinnamon, cumin, salt, and pepper.
19. 19. Season the yoghurt mixture with lime juice.
20. 20. Distribute the yoghurt mixture onto 4 plates.
21. 21. Slice the meat between the ribs.
22. 22. Place the meat slices on top of the yoghurt mixture.

Nutrition per serving

• kcal: 300
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 10 g