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Lamb Chops With Hazelnut-Lavender Crust

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“Adapted from I found this recipe way back in June and would you believe I only recently got around to testing it? :/”
4 lamb chops

Ingredients Nutrition

  • 4 lamb chops (the best you can afford-free range preferably)
  • 13 cup hazelnuts (original recipe specified pistachios) or 13 cup pistachios, toasted (original recipe specified pistachios)
  • salt, to taste
  • cracked black pepper, to taste
  • 14 cup honey (I used a local clover honey)
  • 1 tablespoon dried culinary lavender (from our garden!)
  • grapeseed oil


  1. Preheat oven to 400 degrees.
  2. In a food processor pulse the hazelnuts and lavender until the nuts are the texture of medium-coarse cornmeal (similar to the texture of semolina), but not finely ground.
  3. Place the mixture on a piece of wax paper or in a shallow pan.
  4. Season lamb chops with salt and pepper.
  5. Heat a heavy gauge or cast iron pan to medium high. Add enough grapeseed oil to coat pan well.
  6. Add chops and sear well, about 3-5 per side, turning once. Set aside.
  7. In a small saucepan heat honey just to warm. Dredge each chop in honey then in the lavender/hazelnut mixture.
  8. Place on baking sheet and finish cooking in oven for 10 to 12 minutes.
  9. Let chops rest 5 minutes before serving.

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