Lamb ribs coated in a delicious crunchy hazelnut breading.
This recipe is a classic of the Piedmontese culinary tradition, and hazelnuts are one of the feather in the cap of the Piedmont region.

Serves: 4 | Preparation time: 10 mins | Cooking time: approx. 10 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



Finely chop the hazelnuts, transfer them to a bowl together with the breadcrumbs, a pinch of salt and mix.

Beat the eggs in a bowl.

Dip each rib into the beaten eggs, then roll it in the hazelnut-breadcrumb mixture until it is evenly coated and adheres well to the meat.

In a non-stick frying pan, heat the oil and melt in the butter, place the chops in and fry for a couple of minutes on both sides.


Drizzle them with the oil-butter mixture, as soon as they are brown, remove them and place them on a plate lined with paper towels. A pinch of salt and serve.


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