These Hazelnut-Crusted Lamb Ribs are a classic of Piedmontese cuisine, where hazelnuts are a signature ingredient of the region. The combination of tender lamb and crunchy hazelnut breadcrumbs creates a dish that’s simple, quick, and full of character. Traditionally served in family meals and festive occasions, this recipe highlights the richness of northern Italian culinary traditions.

Serves: 4 | Preparation time: 20 mins | Cooking time: approx. 10-15 mins

  • Lamb ribs, 8
  • Whole hazelnuts to chop or chopped hazelnut: 80 g
  • Breadcrumbs: 50 g
  • Eggs, beaten: 2
  • Butter, unsalted: 2 tablespoons
  • Extra virgin olive oil (EVOO): 2 tablespoons
  • Fine table salt: a pinch

Method

 

  1. Finely chop the hazelnuts and transfer to a bowl with breadcrumbs and a pinch of salt. Mix well.

  2. Beat the eggs in a separate bowl.

  3. Dip each lamb rib into the beaten eggs, then roll it in the hazelnut-breadcrumb mixture until evenly coated.

  4. Heat oil and butter in a non-stick pan. Fry the ribs for 2 minutes on each side until golden brown.

 

5. Drizzle the ribs with the oil-butter mixture while cooking.

6. Remove and place on a plate lined with paper towels. Sprinkle with a pinch of salt and serve immediately.

 

 

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