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Goldkeys Recipes	Pistachio Crusted Lamb	Share
Description:	One of my favorite recipes and a great choice for company. The pistachio / bread crumb topping makes the recipe very tasty. I prepare a thick amount of crust but if you find it too much, feel free to lessen it.

Cook: Steven Goldsmith Servings:   2    Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 1,263 Per Serving: 632   Source:   Allrecipes.com

Preparation:   0:15 Cook Time:   0:55 Total Time:   1:10

Edit Recipe Images Delicious.

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Alternate Ingredients:

Ingredients

	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Lamb, Shoulder Blade Chop			lb		0
2	Leg of Lamb, Steak, bone in			lb		0
3	Veal, Shoulder	3/4		lb	449	340
4	Pork, Loin, Center Cut Chops	1/4		lb	295	113
5	Nuts, Raw Shelled Pistachio	1/4		cup	170	30
6	Bread Crumbs, Italian	1/4		cup	100	28
7	Butter, Salted	1.0		tbl	100	14
8	Oil, Extra Virgin Olive	1.0		tsp	40	5
9	Herb de Provence	1.0		tsp	3.6	1
10	Salt & Pepper	1.0		pinch	0.2	0	Divided
11	Oil, Vegetable	1.0		tbl	90	10
12	Mustard, Country Dijon	1.0		tbl	15	15
Recipe Total:				1,263	558

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Directions

			Directions:
	1	Trim Veal,Pork of excess fat.
	2	Chop Pistachio Nuts in food processor. Melt Salted Butter.,
	3	In a small mixing bowel, stir in Pistachio Nuts,Italian Bread Crumbs,Salted Butter,Olive Oil,Salt & Pepper.
	4	Season lamb with Herb de Provence seasoning and Salt & Pepper.
	5	Heat 1 tbl Vegetable Oil in a large skillet over high heat.
	6	Preheat oven to 350°
	7	Place Veal,Pork in skillet and cook on high, 3 minutes per side. Allow to cool.
	8	Transfer meat to a parchment paper lined baking sheet.
	9	Spread Dijon Mustard on the fat-side of each meat piece.
	10	Pat pistachio mixture on top of mustard.
	11	Bake until the crust is golden and lamb is pink in the center, about 18 minutes. The center should read at least 130°.
	12	Transfer to a plate and let rest 10 minutes before slicing.
	13	Serve.

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