Nutrition Facts

Amount for serving % Daily Value

Calories 230
Lipides 9 g 14 %
- Saturated fat 3 g
- 16 %
Cholesterol 95 mg
Sodium 150 mg 6 %
Carbohydrate 7 g 2 %
- Fibre 1 g 4 %
- Sugars 5 g
Protein 30 g

- Vitamin A 2 %
- Vitamin C 0 %
- Calcium 4 %
- Iron 15 %

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Recipe details

Ingredients

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60 mL (1/4 cup) shelled and coarsely chopped salted pistachios
30 mL (2 tbsp.) brown sugar
5 mL (1 tsp.) allspice
To taste, Fleur de sel and freshly ground black pepper
12 Québec Lamb chops
30 mL (2 tbsp.) finely chopped fresh mint

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Directions

Preheat barbecue at medium-high.
In a bowl, mix pistachios, brown sugar and allspice. Reserve. Season lamb chops on both sides with salt and pepper.
Oil barbecue rack and lay chops on top. Grill for 2 minutes per side.
Spoon 5 mL (1 tsp.) pistachio mixture onto each chop. Close barbecue lid and continue cooking for 2 minutes or until topping is somewhat caramelized.
Transfer chops from grill to a serving plate and sprinkle with fresh mint. Serve with lentil and rice pilaf and store-bought tzatziki.

VARIATION: Omit brown sugar and add 60 mL (1/4 cup) finely chopped dried apricots to the pistachios and allspice. Spoon 5 mL (1 tsp.) of honey onto each chop and then top with pistachio mixture. Grill for 2 minutes with the lid closed.