Lamb Chops in a Coating of Nuts, Spices, and Pink Pepper
Main Dishes • Yugoslavian
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.
Step 5
When serving, you can sprinkle the pork loin with crushed pink pepper for a more vibrant color. Pink pepper is not spicy, so it's hard to overdo it.
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