Hazelnut-Crusted Lamb Chops

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the crust:
  • 3/4 cup blanched hazelnuts
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon sugar
  • Kosher salt
  • For the salad and lamb:
  • 1 pound carrots, cut into chunks
  • 1/4 cup chopped fresh parsley
  • 1 small clove garlic, grated
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • Large pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2/3 cup plus 2 teaspoons extra- virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped pitted dates
  • 10 cups mixed spring greens
  • 1 large head frisee, torn
  • 12 lamb rib chops, bones frenched
Directions
  • Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl.

  • Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour.

  • Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss.

  • Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust.

  • Toss the salad and divide among plates. Serve with the lamb chops.

  • Photograph by Con Poulos


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