Lamb ribs in a delicious crispy hazelnut breading.
Piedmont region in Northern Italy is famous for its delicious hazelnuts and this recipe is a classic of Piedmontese culinary tradition.
Serves: 4 | Preparation time: less than 10 mins | Cooking time: approx. 10 mins
- Lamb ribs, 8
- Chopped hazelnuts: 60 g
- Breadcrumbs: 50 g
- Eggs: 2
- Butter, unsalted: 2 tablespoons
- Extra virgin olive oil (EVOO): 1 tablespoon
- Salt: a pinch
Method
Finely chop the hazelnuts in the mixer and transfer to a bowl together with the breadcrumb, a pinch of salt and mix.
Whisk the eggs in a bowl.
Dip each ribs into the beaten eggs, then roll them in the breadcrumb and hazelnut mixture until they are evenly coated and adhere well to the meat.
Heat the butter and oil in a frying pan, place the ribs and brown them for a couple of minutes on both sides.
Serve.
(14 votes, average: 4.93 out of 5)
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11 Comments
I never would have thought to pair lamb with hazelnut, but it really is a delicious flavor combo!
Thank you, Jaclyn
I’m glad you found out a new idea!
I love the simplicity of this recipe, the flavor and texture added to the lamb is so perfect!
Grazie, Whitney
We have given something more crispy to simplicity. We are glad you enjoyed it
This is such a great recipe! I love cooking lamb so your addition of hazelnut has really opened up my tastebuds! I can’t wait to make this over the holidays again!
I love that this recipe is so simple but makes such a flavorful dinner! I made this for my parents last week and they thought I was so impressive and fancy! Thanks for the great recipe!!
Jenni,
I’m very pleased to hear about your successful dinner with your parents!
Thanks to you 🙂
This recipe was sooooo flavorful and we totally enjoyed the crispy hazelnut coating on top. Gave so much more flavor to the dish.
Hazelnut coating gives an original twist, I’m glad you like it, Molly
Thanks for your comment 🙂
I can’t wait give this a try. We have some high-quality hazelnuts from the Piedmont and I can’t think of a better way to use them. We have a houseguest now who despises anything made with hazelnuts… so we need to wait a little before trying!
Then your hazelnuts from Piedmont call for this recipe!