To finish off the lamb chops in the freezer, I decided to make Lamb with Pistachio Gremolata.
I halved the spice rub for the lamb, since I was only making 2 tiny little lamb chops instead of 8. I made the full amount of the gremolata, though, because I was using it to flavor plain couscous with currants. We shelled the pistachios ourselves, and when it came time to mix together the gremolata, I forgot to omit the salt like I had planned.
We both enjoyed this. I cooked the lamb chops for 4 minutes on each side, and I wish I had done mine a tiny bit longer, because it was redder inside than I really wanted. I’m glad that I used twice as much of the spice on the lamb than the recipe called for, because I think that any less would have been underwhelming. The garnish was salty (because of the salted pistachios) but was otherwise good. I think it tasted best paired with the couscous, however. It’s possible that I had too much of it paired with the lamb. I’d make the pistachio garnish again, but I would probably just combine it with couscous.