A simple and tasty recipe, lamb ribs breaded with chopped hazelnuts, as used in Piedmont region (North of Italy).
Piedmont is famous for its production of hazelnuts (Nocciola tonda e gentile delle Langhe) and could not miss a gluttony and original breading made with one of its most famous products.
Serves 2, Preparation time less than 10 mins, Cooking time 10 mins
- 6 small lamb ribs
- 50 g Piedmontese hazelnuts to mince
- 50 g of breadcrumbs
- 2 eggs
- a pinch of salt
- 2 tbsp unsalted butter
- 2 tbsp Extra Virgin olive oil (EVOO)
In a bowl, beat the eggs with a pinch of salt.
In another bowl mix the minced hazelnuts and breadcrumbs. Mix them well, so you activate the oil contained in the hazelnuts that helps to form a thicker batter with an excellent crunchiness.
Start to fry the lamb ribs by dipping them in the bowl with the beaten eggs, then pass them in breadcrumbs with the chopped hazelnuts. Heat the butter with EVOO in an anti-stick pan and fry the chops for about 10 minutes.
They are excellent if they are slightly pink inside.