If you’re looking for an impressive grilled summer dinner, this patio-ready entrée from LAZO by Don Strange will be a crowd-pleaser. The charred lamb pairs deliciously with a refreshing fennel slaw seasoned with loads of lemon juice, honey, and olive oil, topped with a crunchy pistachio crumble. It’s a five-star dish but requires mostly easy-to-find ingredients!
Ingredients
Pistachio Crumble
- 1 cup sugar
- 10 ounces chopped toasted pistachios
- ¼ teaspoon salt
Lamb Chops
- 6 lamb chops
- Salt and pepper
Fennel Slaw
- 2 Tablespoons lemon juice
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- Salt and pepper
- 2 cups shaved fennel
- Fresh fennel fronds for garnish
- 1 cup Paciugo Dijon gelato for serving (optional)
Instructions
Make the Pistachio Crumble
- Preheat oven to 325 degrees and line a rimmed baking sheet with a silicone baking mat. In a small saucepan, boil 1½ cups water with the sugar until golden in color, 8–10 minutes, then add nuts. Remove from heat.
- Spread the mixture on the prepared baking sheet and bake in the oven until golden brown, about 10 minutes. Let cool completely, then break into clumps.
Cook the Lamb Chops
- Preheat a grill to medium-high heat. Season the lamb chops all over with salt and pepper.
- Grill the lamb chops for 4 minutes per side, or until desired doneness.
Prepare the Fennel Slaw
- In a small bowl, mix together the lemon juice, honey, and oil. Season with salt and pepper.
- Gently toss the shaved fennel in the dressing to coat. Set aside.
Plate the Dish
- Divide pistachio crumble and fennel slaw on two plates. In between the two sides, place 3 lamb chops on each plate. Garnish with fresh fennel fronds and, if available, the Dijon gelato.
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