1 tbsp. olive oil
1 tsp. fine sea salt
Freshly ground black pepper
½ tsp. ground cumin
¼ cup fresh shredded Parmesan cheese
¼ cup parsley leaves
¼ tsp. garlic powder
½ cup raw shelled pistachios
2 large egg whites, lightly beaten
1 lamb rack (1 ¾ - 2 pounds), French trimmed and cut into 8 individual chops
Preheat oven to 400 degrees. Line a large sheet tray with a wire rack.
Combine the cumin, parmesan cheese, parsley and garlic powder in the bowl of a food processor and pulse about 30 seconds, until everything is thoroughly combined. Add in the pistachios and pulse until the pistachios are finely chopped. Taste and adjust seasoning as needed.
In a medium bowl, lightly beat the egg whites.
Pat each lamb chop dry and season with salt and pepper. Dip each lamb chop in the egg mixture, shake off excess, and then dip the chop into the pistachio crumb mixture making sure all sides are fully coated. Heat 1 tablespoon of olive oil over medium-high heat in a large cast iron skillet (if you don’t have a large skillet, cook the chops in batches). Sear each lamb chop for about 3 minutes on each side or until golden brown.
Transfer the lamb chops to the prepared sheet tray and roast for 3-5 minutes in the oven (3 minutes for medium, 5 minutes for medium-well). Serve immediately.