Colorado Lamb Chop from Ototo Restaurant, Denver Colorado

Yields Serves 6-8

Prep Time 10 min

Cook Time 10 min

Total Time 20 mins

A wonderful combination of rare, juicy lamb topped with a crisp olive oil and pistachio crust.

Ingredients

  • 4 oz Butter, softened
  • 4 oz Pistachio
  • 2 oz Olive oil
  • 6 oz Bread crumbs
  • 1/2 tsp Salt
  • 1/2 - 1 Garlic clove
  • 5 Frenched Double Lamb Chops seasoned with salt and pepper

Directions

  1. Put all ingredients except lamb chops into processor and process til smooth.
  2. Grill seasoned lamb chops to desired doneness.
  3. Let rest for 4 minutes, slice each chop to separate into 2 portions.
  4. Mound pistachio mixture on top and broil just until crust is brown.

Recipe Notes

The crust for this lamb is so good and can be used for other meats as well. I halved the portion that the restaurant provided me for this post but Chef Darren has also suggested freezing for use as needed. I would use it on chicken, pork or even sprinkled on top of vegetables. SO good!

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