Pistachio Dusted Lamb Chops

Servings 4 people


  • 8 loin lamb chops 4-oz.
  • Sea salt and freshly ground black pepper to taste
  • Olive oil
  • 1/3 cup pistachios without shells
  • 1/4 cup coconut flour


  • Preheat oven to 375 degrees.
  • Season both sides of lamb chops with salt and pepper then brush with olive oil. In a food processor, combine pistachios and coconut flour to an oatmeal consistency; place on a plate.
  • Evenly dredge both sides of lamb chops in pistachio/flour mixture then place them in a baking pan; roast for 30 to 40 minutes or until chops register at least 130 degrees on a meat thermometer.


SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee (or olive oil), salt and pepper till you get a mashed potatoes texture). Add a salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 650 Calories; 54g Fat; 32g Protein; 8g Carbohydrate; 4g Dietary Fiber; 133mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 Fat; 1/2 Other Carbohydrates. Points: 17
Tried this recipe?Let us know how it was!