Lamb Chops in a Coating of Nuts, Spices, and Pink Pepper

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

As a side dish for this lamb, you can serve a <a href="http://eda.ru/salad/recipe32345/warm-zucchini-salad-with-goat-cheese">warm zucchini salad with goat cheese</a>, or you can make eggplant chips: thinly slice the eggplants, brush them with oil, season with salt, and fry in oil until cooked. Additionally, a warm tomato salad works well — place sliced tomatoes in the oven for half an hour (temperature — 90 degrees Celsius), and then mix them with oil and balsamic vinegar.

Ingredients

Ground coriander - 0 oz
Hazelnut - 5 oz
Lamb Neck Fillet - 5 lbs
Onion - 1 head
Celery salt - 1 stalk
Sugar - 0 oz
Carrot - 1 piece
Butter - 0 oz
Vegetable Oil - 0 fl oz
Parsley - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Pasilla Pepper - 0 oz

Step by Step guide

Step 1

Clean the lamb ribs (there should be 24, with 4 pieces per serving) of all membranes and fat, season with salt and pepper, and sear in vegetable oil until browned on all sides.

Step 2

Set the meat aside and sauté the coarsely chopped vegetables — carrots, onions, and celery — in the fat rendered from the lamb until they are browned.

Step 3

In a blender, grind the nuts to a fine flour, then add the pink pepper, sugar, parsley, and cilantro, and blend everything into a very fine crumb. Melt the butter in a saucepan and mix it into the green-pink mixture until it becomes a thick paste.

Step 4

Carefully spread this paste in a thin, even layer over the surface of the lamb rack. Preheat the oven to 355°F (350 degrees Fahrenheit), place the sautéed vegetables in a baking dish, lay the rack on top, and put it in the oven for twelve to fifteen minutes, allowing the crust to form and the lamb to cook through.