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!
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)
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.