Pistachio-Crusted Lamb

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The thought of cooking lamb is pretty intimidating.

I mean it’s lamb. It seems like such a fancy protein. But when you’re cooking it in a slow-cooker it’s not so bad.

I got this Paleo Slow Cooking book for Christmas and it has proved to be the best asset in the kitchen.

Less than 10 ingredients and only 3 steps?! I am hooked!

I made a special Sunday dinner for the hubs without spending all day in the kitchen.

Hate having to cook something all day in the crockpot? No worries. This recipe can be finished within 2 hours.

This book is not for strict Paleo-eaters but those who want to ease into the Paleo lifestyle while still enjoying modern day foods.

The recipe and instructions are included below.

Bon appetit, hippies!

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Pistachio-Crusted Lamb

Makes 2 to 4 servings


1 cup unsalted shelled pistachios, finely chopped

2 Tbsp honey

1 Tbsp fresh lemon juice

1 tsp ground cumin

1/4 tsp cayenne

1 1/2 lbs lamb rib chops

2 Tbsp olive oil

salt and pepper to taste

Cooking instructions:

1. Put the finely chopped pistachios in a wide-brimmed soup dish. In another similar dish, mix the honey and lemon juice, and in a third dish combine the cayenne and cumin. The chops will be dipped in all of these on their way to the slow-cooker.

2. Brush the chops with olive oil, dip and flip in the cayenne/cumin blend, and season with salt and pepper. In a skillet over medium-high heat, brown the chops on both sides, about 5 minutes per side. When browned, dip both sides of the chop in the honey/lemon mixture and then in the pistachios.

3. Position the chops in the slow-cooker. Cook on low for about 3 hours or on high for about 2 hours so the meat isn’t overdone.

Pistachio-Crusted Lamb from Paleo Slow Cooking by Dominique DeVito

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