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April 3, 2023

American Lamb Chops with Sugar Snap Pea Tzatziki, Pistachio and Marash Chili Crisp


Recipe Provided By
Concept Chef Michael Costa

16 appetizer

Marinated American lamb chops with rosemary & garlic on a plate


  • 2 American Lamb racks, frenched, cut into 8 chops each
  • Moshio salt (a Japanese seaweed-infused salt), to taste
  • Maldon salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup pistachios, roasted

Sugar Snap Pea Tzatziki:

  • Salt, to taste
  • Sugar, to taste
  • 3/4 pound sugar snap peas, ends trimmed, cut into 1/2-inch pieces
  • 6 ounces Greek yogurt
  • 6 ounces labneh, strained
  • 2 garlic cloves, roasted, pounded to a paste
  • 4 ounces extra virgin olive oil
  • 2 tablespoons fresh mint, minced, plus a couple leaves for garnish
  • 2 tablespoons fresh dill, minced, plus a couple fronds for garnish
  • Freshly ground black and white pepper, to taste

Chili Crisp:

  • 8 cremini mushrooms, cleaned
  • 8 garlic cloves, peeled
  • 4 shallots, peeled
  • 2 cups canola oil
  • 3 tablespoons Marash pepper, ground
  • 1 tablespoon cumin, coarsely ground
  • 1/4 tablespoon star anise, ground


For the Sugar Snap Pea Tzatziki:  In a medium pot, bring 2 quarts water to boil.  Add salt until it tastes like sea water; add sugar.  Add peas; cook just until bright green, about 45 seconds.  Strain peas from water; run under cold water then drain.  Reserve about 1/2 cup for garnish. 

In a bowl, whisk together yogurt, labneh and garlic.  Slowly incorporate oil, continuing to whisk.  Reserve 1/2 cup for plate up.  Season to taste with salt and white pepper.  Fold in peas, minced mint and minced dill; season to taste with salt and white pepper. 

For the Chili Crisp:  Mince mushrooms, garlic and shallots; add to a small pot.  Add oil and bring to a gentle fry over medium heat, stirring regularly.  Fry until totally crispy, about 20 minutes.  

In a small bowl, combine pepper, cumin, star anise and about 1/2 teaspoon salt. 

When vegetables are crispy, strain oil reserving about half for later use.  Drain vegetables on paper towel; allow to sit until cooled and dry.  Mix vegetables with spices and about 1 cup of oil. 

For the Lamb Chops:  Season lamb with Moshio salt, Maldon salt and a healthy twist of black pepper.  Grill chops on a hot grill on all sides until cooked almost medium, about 2 minutes on each side plus the bone side and fat side to render them.  Carefully manage flare ups.  Allow meat to rest for at least 3 minutes before serving. 

To plate, spoon some reserved yogurt mixture around each plate; top with a mounded spoonful of Sugar Snap Pea Tzatziki.  Place a chop atop the yogurt, garnish with reserved pea pieces and herbs, pistachios, and a spoonful of Chili Crisp.  Season to taste.

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