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🍽️ Mediterranean Lamb Chops with Herb-Pistachio Crust

450 kcal · 45 min · 2 servings

Mediterranean Lamb Chops with Herb-Pistachio Crust Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the air fryer to 180 °C. This takes about 3 minutes.
  2. 2. Pat the 400 g lamb chops dry with paper towels. Never wash them, or they’ll become mushy.
  3. 3. Season the chops on both sides with 1 tsp salt and 1 tsp pepper.
  4. 4. Toast the 100 g pistachios in a dry pan for about 2 minutes until fragrant. Let them cool immediately.
  5. 5. Roughly chop the cooled pistachios. Divide them into two equal portions.
  6. 6. Wash 1 bunch of parsley and 1 bunch of basil. Pat them dry.
  7. 7. Finely chop the herbs and the 2 cloves of garlic. Don't chop them too small, or they will burn.
  8. 8. Mix the herbs, garlic, half of the pistachios, 1 tbsp lemon juice, and the 2 tbsp olive oil into a paste.
  9. 9. Coat the chops in the herb paste. Press the crust firmly onto them so it sticks.
  10. 10. Place the chops in the basket of the air fryer. Make sure they don't touch.
  11. 11. Cook the chops at 180 °C for about 12 minutes, until golden brown. Flip them once halfway through.
  12. 12. Let the chops rest on a board for 5 minutes. This allows the juices to distribute evenly.
  13. 13. Spread the remaining herb paste over the warm chops. This adds extra freshness.
  14. 14. Sprinkle the chops with the remaining roasted pistachios for crunch.
  15. 15. Serve the chops immediately. They are perfect when the crust is golden brown and crispy.

Nutrition per serving