Gita Mistry Chilli Honey Pistachio Lamb Chops

  • Prep time 0Min
  • Cook time 0Min
  • Technique Bake
  • Meat Lamb
  • Cut Rack
  • Serves 6

Australian pasture raised lamb chops with a chilli, honey and pistachio crust.


  • 8 lamb chops (French trimmed)
  • 100g/4oz pistachios finely chopped
  • 75g/2½oz Arcia honey warmed
  • 2 medium rocket-dried chillies
  • Olive Oil


  1. Heat oven to 180॰C/gas 6, (200℃/fan).
  2. Chop the pistachios into a crumb along with the dried chillies or use a food processor and set aside on a large plate.
  3. Warm the honey in a pan for 2 minutes if needed.
  4. Heat a smear of oil in a frying pan and sear the chops on both sides.
  5. Brush the chops with the honey, then coat in the nut and chilli mixture.
  6. Place on a baking tray and drizzle over a little more oil.
  7. Cook in the oven for about 6-8 minutes for rare, or longer if preferred, taking care that the nuts do not burn.
  8. Set aside, keep warm, and allow to rest before tucking in with a good beer!