Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Seared Pistachio Crusted Lamb Chops

Seared Pistachio Crusted Lamb Chops

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Seared pistachio-crusted lamb chops served with a side of green harissa dipping sauce and a glass of Nero d’Avola from Sicilia DOC is the ultimate Mediterranean melting pot dish to share among friends and family.


  • 1/2 Cup bread crumbs
  • 1/2 Cup shelled pistachios, quickly pulsed for a few seconds in a spice grinder
  • 1 Tablespoon finely chopped garlic
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons brown mustard
  • 1 Tablespoon vegetable oil
  • 1 Lamb rack, rib bones frenched
  • 1 Cup green harissa
  • Salt and freshly ground pepper


Preheat the oven to 425 degrees.

In a bowl, combine the bread crumbs, pistachios, garlic, olive oil, and a pinch each of salt and pepper. Set aside.

Heat the vegetable oil in a heavy or cast iron skillet on high heat. Season the lamb rack with salt and pepper and place in smoking hot pan fat side down. Sear until well browned, 2 minutes. Flip the rack and sear the other side for one minute. Place the skillet in the oven and roast for 9 minutes.

Remove the skillet from the oven and place the racks on a plate, and let rest 15 minutes, uncovered.  While the rack is resting, coat the meaty side with the mustard and press the pistachio mixture into the mustard, pressing to adhere it.

Return the racks to the oven and roast for 15 minutes, or until the crust is brown. Slice in between each bone, and serve the chops immediately with the green harissa. Makes 4 servings.