Cut from the rump end of the loin and with the backbone chined, these chops have both loin and fillet meat and are most succulent of all the chops. At least, that’s what they say in my second favourite book, The Meat Cookbook. I know you didn’t ask, but The Catcher in the Rye is my favourite one. Moving on.
Lamb loin chops excess fat trimmed (your butcher can do this). As many as you want. I usually cook two per portion but hey!, who am I to judge? What else? Oh, mustard. English mustard (the wholegrain one will do also), let’s say 2 tablespoons, a cup of salted pistachios – you can go for the unsalted ones, 50g of butter, breadcrumbs, maldon salt, black pepper.
Ok, this should be simple. Preheat the oven at 200º C. Chop the pistachios, mix them with the mustard, butter, breadcrumbs, salt and pepper. Use the mixture to rub the meat, making sure it gets allover the chops.
Fry the lamb chops in a dry, hot frying pan for about 2 minutes on each side. Remove from the pan. Bake on a baking sheet for 8-10 minutes. Remove and leave to rest for 10-12 minutes. Eat!