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Lamb With Almonds, Walnuts And Pine Nuts

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12   Lamb loin rib chops - trimmed
1/2 cup 99g / 3.5ozButter - (1 stick)
1/4 cup 23g / 0.8ozUnblanched almonds - sliced
1/4 cup 36g / 1.3ozWalnuts - coarsely chopped
1/4 cup 59mlPine nuts
1/2 cup 73g / 2.6ozBread crumbs - finely ground
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlFlour - (to 3)
2   Eggs - beaten

Recipe Instructions

Scrape the bone of each lamb chop clean of meat and sinew down to the loin. Set the chops aside.

To clarify the butter, melt it over low heat in a small, heavy saucepan. Let cool, then skim the foam from the surface and pour the clarified butter into a cup, discarding the solids at the bottom of the pan.

In a food processor, pulse to combine the almonds, walnuts, pine nuts and bread crumbs. Transfer to a shallow bowl.

Pat the lamb chops dry, season them with salt and pepper and dredge lightly in the flour. Dip the chops in the beaten eggs, allowing the excess to drip back into the bowl. Coat them completely with the nut mixture and set aside.

Heat a few tablespoons of the clarified butter over medium heat in a large nonstick skillet. Cook the lamb chops (4 to 6 at a time) to the desired degree of doneness, 2 to 3 minutes per side for medium-rare. Remove them from the skillet and drain on paper towels. Season with salt and pepper and arrange 3 chops on each plate.

This recipe yields 4 servings.

Each serving: 775 calories; 528 mg sodium; 271 mg cholesterol; 62 grams fat; 27 grams saturated fat; 18 grams carbohydrates; 36 grams protein; 2.08 grams fiber.


"{Costolette D'Agnello Al Trittico Di Noci}"

The Los Angeles Times, 10-03-2001


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