1/4 cup (60 ml) olive oil

3 tablespoons (45 ml) fresh thyme leaves

Grated zest and juice of 1 lemon

12 lamb chops, fat removed

1/4 cup (60 ml) flour

1 egg, beaten

3/4 cup (180 ml) pistachios, finely chopped in a food processor

Salt and pepper

3 tablespoons (45 ml) olive oil

In a bowl, combine the oil, thyme, and lemon zest and juice. Add the meat, stir to coat, and marinate for 2 to 4 hours in the refrigerator.

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