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Roasted Loin of Lamb, Pistachio Butter and Honey

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Even an acclaimed Greek chef such as New York’s Michael Psilakis agrees that the best Greek food has always been made at home, by hand. Pick up the secrets of both ancient and modern Greek cooking in this one-off, hands-on session, as Michael deconstructs our favourite Greek dishes with riffs on hanging yoghurt, candying fruit and slow-braising octopus along the way.

Serves 4 to 6

Ingredients

1 cup and 1/3 cup coarsely chopped western pistachios
1 cup and 1 tablespoon extra virgin olive oil
salt and pepper
1 cup coarse bread crumbs
1 tsp dry (greek) oregano
1 tbsp each fresh parsley, mint and dill, coarsely chopped
12 to18 lamb rib chops, frenchtrimmed, patted dry with paper towels
Kosher salt and cracked black pepper
2 lemons

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Method

Pistachio Butter

In high speed food blender or coffee grinder combine 1 cup pistachios and one cup extra virgin olive oil. Process until smooth paste. Season with salt and pepper. Reserve.

For Pistachio Crumb

In small skillet over medium heat add remaining extra virgin, bread crumbs and coarse pistachios. Toast until golden brown, season with salt, pepper and oregano.
Cool and mix in fresh chopped herbs. Reserve.

For Lamb Loin

Preheat a charcoal or gas grill until hot. Paint loin with extra-virgin olive oil. Season liberally with kosher salt and pepper.
Grill the loin until slightly firm to the touch and char-marked, about 1½ minutes on each side, depending on their thickness and how you like the meat done. Rest the meat for a minute or two.
Spread pistachio butter over chop, top with pistachio crumble, squeeze fresh lemons over the top, drizzle with olive oil, and serve.

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