Prep Time

10 Minutes

Cook Time

25 Minutes

Yield

Serves 6

Description

Most ingredients are available in Antonio’s Market!

Ingredients

For the Pea Puree-

2 cups Chicken Stock
2 tbsp Extra Virgin Olive Oil
2 tbsp Butter, Unsalted
1 lb Peas, Frozen
1 ea Onion, Finely Chopped
1/4 cup Mint Leaves, Loosely Packed
1 tsp Kosher Salt

For the Lamb Chops-

18 ea Single Rib Lamb Chops, Bones Frenched halfway (about 3 lbs)
3/4 cup Bread Crumbs, Finely Ground
3/4 cup Unsalted Pistachios, Finely Ground
2 tbsp Extra Virgin Olive Oil
2 tbsp Butter, Unsalted
3 ea Eggs
1/3 cup Grana Padano, Grated
All-Purpose Flour, For Dredging
Salt and Freshly Ground Black Pepper

Method of Preparation

1. For the pea puree- In a medium saucepan, combine the peas, stock and onion.
2. Bring to a simmer, cover and cook for 15 minutes.
3. Put the pea mixture into a food processor.
4. Add the butter, olive oil, mint and salt.
5. Process until the mixture is smooth.
6. Keep in warm in the saucepan used for cooking.
7. On a rimmed sheet pan, toss together the bread crumbs, pistachios and grated cheese.
8. Spread the flour on a plate for dredging.
9. In a shallow bowl, beat the eggs and add a pinch of salt.
10. For the lamb chops- Season the chops with salt and pepper.
11. Dredge the chops in flour, then egg, then the bread crumb mixture.
12. Pat them to make sure the coating adheres to both sides.
13. Coat all of the chops and rest them on a sheet pan.
14. Heat a large skillet over medium heat.
15. Add the butter and olive oil.
16. When the butter is melted, add a batch of chops without overcrowding the skillet.
17. Cook for 2 to 3 minutes per side for medium-rare chops.
18. Keep the finished chops on a parchment lines sheet tray in the oven while you brown the rest.
19. Season all of the chops with additional salt.
20. To serve- Place a dollip of the warm pea puree on each plate and surround it with 3 chops.

Recipe Source

Tastes of Italia Magazine, April 2016 Issue