Italian Regional Recipes Piemonte Secondi Piatti: Meat, Fish, Eggs, Cheese

Lamb Ribs with Hazelnut Breading Piedmontese-Style

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


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.


1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.93 out of 5)


  1. I never would have thought to pair lamb with hazelnut, but it really is a delicious flavor combo!

  2. I love the simplicity of this recipe, the flavor and texture added to the lamb is so perfect!

  3. 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!

  4. 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!!

  5. 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!

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