Ingredients

Serves 4-6

1 cup and ⅓ 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, French- trimmed, patted dry with paper towels
Salt and cracked black pepper
2 lemons

Method

For Pistachio Butter
In high speed food blender or coffee grinder combine 1 cup pistachios and one cup extra virgin olive oil. Process until it becomes a 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.