Pistachio Crusted Lamb Chops: The Recipe for a Crispy and Delicious Main Course

He Pistachio Crusted Lamb Chops I am a second Simple and refined, ideal to serve on the table during the Easter holidays or for a special occasion in the company of friends.

It is a gourmet reinterpretation of the classic fried or grilled ribs, easy and quick to make. To do this, simply dip the meat in the egg white and then pass it through a tarnished, rich and aromatic, based on toasted pistachios, grated Parmesan, breadcrumbs, squeezed garlic and chopped parsley. Once breaded you will only have that fry them in boiling extra virgin olive oil and then serve them, hot and fragrant, in combination with a serving of baked potatoes or sautéed artichokes.

Before continuing with the recipe, unless you decide to have your ribs prepared by your trusted butcher, you should thoroughly clean the bone of any remaining fat and gristle, and then cut off the end that sticks out: this way you will get succulents. bites, to grab with your hands and enjoy during a dinner friendly, defying etiquette.

If you like, you can season the breading with freshly ground pepper and then add your favorite herbs, such as thyme and rosemary, or for a more rustic result, you can use crumbled stale bread instead of breadcrumbs.

For an even more spectacular service, you can choose to cook the whole loin In the oven at 200 °C, until the internal temperature reaches 70 °C: in this case, we suggest basting the meat with the aromatic mixture just a few minutes after cooking is complete, to prevent it from burning at high temperatures.

Find out how to prepare pistachio crusted lamb chops by following the step-by-step procedure and tips. If you liked this recipe, also try the mint lamb.

How to make Pistachio Crusted Lamb Chops

Clean the ribs. Trim any remaining fat from the meat and scrape the bone with a very sharp knife, to completely remove the surrounding cartilage; then cut off the final protruding part 1.

Toast the pistachios in the oven at 200°C for 2 minutes 2.

Chop them in a blender and collect the grain obtained in a bowl 3.

Prepare the breading by combining the chopped pistachios with the breadcrumbs, the grated Parmesan cheese, the squeezed garlic cloves, the chopped parsley and a pinch of salt; then mix the ingredients with a spoon 4.

Dip the ribs in the egg white. 5.

Then pass them through the pistachio breading 6.

Make the breading stick to both sides. 7.

When ready, arrange the breaded lamb chops on a plate 8.

Brown the chops in a pan with plenty of boiling oil for about 2 minutes, then gently turn them over with a slotted spoon and fry them on the other side as well. 9.

Drain the lamb chops on a sheet of paper straw 10.

Arrange the pistachio crusted lamb chops on a serving platter elevenbring to the table and serve.

storage

We suggest you eat the lamb chops in a pistachio crust very hot and on the spot. Alternatively, they can be kept in the fridge, in an airtight container, for 1-2 days Maximum.