Hazelnut-Crusted Lamb Chops
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1319
- Total Fat
- 119
- Saturated Fat
- 41
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 40
- Cholesterol
- 184
- Sodium
- 1080
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
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.