"Gita's cardamom custard was magnificent and her great balance of flavours and spices delivers a real kick"

Charles Campion
Author of the
London Restaurant Guide 2009

Gita Mistry Recipes

Chilli honey pistachio lamb chops

(Serves 4)


8 lamb chops French trimmed
100g/4oz pistachios finely chopped
75g/21⁄2oz Arcia honey warmed
2 medium rocket dried chillis


Heat oven to 180oc/gas 6, (200oc/fan).
Chop the pistachios and chillis in a food processor and set aside on a large plate.


Warm the honey in a pan for 2 mins. Heat a smear of oil in a frying pan and sear the chops on both sides. Brush the chops with honey, then coat in the nut and chilli mixture. Place on a baking tray and drizzle over a little more oil. Cook in the oven for about 6-8 mins (the chops will be rare – cook longer if you prefer, but watch the nuts don’t burn). Set aside, keep warm and allow to rest.