Pistachio encrusted Lamb chops . Pics

Herb of Providence? Is that a play on herbes de Provence?

Correct. That’s some Devine herb.

Here’s the recipe, really easy. I clean the fat and film off the chops . Season with your favorite herbs. Sear chops in iron skillet with butter and a little olive oil . After coat chops with Dijon mustard to your taste . Meanwhile pistachio nuts in processor to desired size . I could have processed mine smaller but I have to be careful not to make it dust . Coat the chops good with chopped nuts . On cookie sheet , place in preheated oven to 350 . I cooked these 25 minutes to 140 on the meat thermometer. Take out and let rest tented with aluminum foil . Most recipes say 160 but if I had done that after letting the meat rest they would have overcooked.
We use a stick of butter and heavy cream in the garlic mash .
The asparagus was cooked in the air fryer and it does an awesome job on vegetables.
Hope this helps . Enjoy

Used it on the last tenderloin, wasn’t sure how it would taste and certainly didn’t want to screw up that much meat . Turned out to be the best we’ve ever done .

No it’s actually better. LOL sorry , I don’t pay that much attention . Doesn’t bother me that bad