Lamb Lollipops

  • 2 racks of lamb, cut into chops (you should get 7-8 chops per rack)
  • 1 cup unsalted pistachios
  • 2 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 cup fresh basil
  • 1/2 cup bread crumbs
  • 2/3 cup extra-virgin olive oil
  • salt and freshly ground pepper

In the bowl of a food processor, finely chop the pistachios with the thyme, rosemary, basil and bread crumbs. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.

When ready to cook, heat a large sauté pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, salt & pepper the lamb chops and cook 2-3 minutes without touching. Turn chops over and pat the pistachio paste on top. Cook on other side the same amount of time.

Remove chops to plate and let rest about 5 minutes. Repeat with remaining chops until all are cooked. If the pan starts to smoke, turn the heat down.


  • 1 clove minced garlic
  • 1 teaspoon minced shallot
  • 1 cup dried cherries
  • 1 cup port wine
  • 1 cup chicken demi-glace
  • 3 tablespoons butter

In a small sauce pan on low heat add olive oil, garlic & shallot. Sauté until golden. Deglaze the pan with port & cherries. Add chicken demi-glace and cook over low heat. Reduce by half. Right before serving, add the butter.