LAMB CHOPS IN PISTACHIO CRUST

TUNA IN PISTACHIO CRUST
22 September 2017
ROLL OF CALF WITH WALNUTS
22 September 2017

Ingredients (For 4 people):

 

  • 16 Lamb chops (About 800 grams of meat to cleaned)
  • 2 Garlic gloves
  • Salt ups.
  • 1 Egg whites
  • 3 Spoons of Pecorinocheese grated
  • 2 Spoons parsleychopped
  • Toasts pistachios(60 grams)
  • Only bread crumbs (2 Spoons)
  • Butter(50 grams)

 

Process

 

To prepare the lamb chops in pistachio crust, first clean the ribs by removing all the fat around the meat both on one side and the other, and wiping the bone well with a knife with which you will drain the whole Surface removing the cartilage that surrounds it. Remove the final bone part (the one attached to the meat), helping you with a knife, so that you get a tender lamb of lamb attached to a thin rib. Prepare this way all sixteen ribs. To save time, you can ask your confidant butcher to prepare 16 cleaned ribs. Roll the pistachios on a baking tray covered with baking paper for a couple of minutes in a hot oven at 200°C. Chop the pistachios in a mixer, which should not be too fine, transfer them to a bowl and add the chopped parsley and the two crushed garlic cloves, salt and breadcrumbs, grated pecorino cheese and mix the ingredients well to get a homogeneous pan (When frying you can add thyme or chopped rosemary or ground pepper). Place the ribs in the egg bundle one at a time, paying attention to covering the whole surface of the meat, then muddle with the prepared pan, pressing well on all sides, so as to obtain a uniform pan for all 16 ribs . Place the butter in a non-stick frying pan (You can also use clarified butter or olive oil if you prefer), melt it and add the ribs that you will gild on both sides for a couple of minutes on each side. When your ribs are golden and crunchy, serve them immediately, accompanying them with a fresh salad or baked potatoes! Feel good lamb chops in pistachio crust!

 

SOURCE: ricette.giallozafferano.it