HERB-RUBBED LAMB CHOPS WITH PISTACHIO CRUST - Silverado Vineyards

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 double cut lamb chops, Frenched
• 2 ounces shelled pistachio nuts, finely ground
• 2 ounces bread crumbs
• 1⁄2 teaspoon sea salt, finely ground
• 1⁄4 teaspoon black pepper, finely ground
• 1⁄4 teaspoon thyme, finely ground
• 1⁄2 teaspoon rosemary, finely ground
• 2 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard