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RECIPE
10 INGREDIENTS7 STEPS1HR 30MIN

Pistachio Grilled Lamb Chops

5.0
1 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Looking to impress? Creamy pistachio and anchovy cream tops these juicy lamb chops, making for a delicious meal!
1HR 30MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
7
Potatoes , roughly chopped
to taste
Extra-Virgin Olive Oil
to taste
2 cloves
5 sprigs
6
Lamb Rib Chops , room temperature
3.5 oz
Spanish Anchovy Fillets in Olive Oil
1/3 cup
Pistachios
to taste
Cherry Tomatoes , halved
to taste

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Estimated Total: Est. Total:
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Nutrition Per Serving

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CALORIES
700
FAT
36.7 g
PROTEIN
49.6 g
CARBS
46.0 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Boil Potato (7) for about 5 minutes.
Step 3
Transfer potatoes to a baking tray. Drizzle with Extra-Virgin Olive Oil (to taste), season with Salt (to taste), then add Garlic (2 clove) and Fresh Rosemary (5 sprig), then bake for 1 hour.
Step 4
Grill Lamb Rib Chop (6) for 3-4 minutes on each side. You can use a real grill or a grill pan.
Step 5
Into a blender, add Spanish Anchovy Fillets in Olive Oil (100 gram) and Pistachios (50 gram). Blend well.
Step 6
Place the lamb chops on top of the potatoes. Add a handful of Cherry Tomato (to taste) and a bit of Fresh Thyme (to taste). Spread the anchovy and pistachio sauce over the lamb. Return to oven and bake for 5 minutes.
Step 7
Serve hot and enjoy!

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Nutrition Per Serving
Calories
700
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
14.8 g
74%
Trans Fat
1.9 g
--
Cholesterol
140.5 mg
47%
Carbohydrates
46.0 g
17%
Fiber
6.1 g
22%
Sugars
1.0 g
--
Protein
49.6 g
99%
Sodium
1439.5 mg
63%
Vitamin D
--
--
Calcium
95.8 mg
7%
Iron
4.6 mg
26%
Potassium
466.7 mg
10%
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