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.