Lamb chops on the bone in a nut mixture

Votes: 1

Photo of the dish: Con Pulos

Time: 1 hour.
Complexity: easily
Servings: 6

Lamb chops on the bone in a nut mixture - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the nut mixture:

3/4 tbsp. blanched hazelnuts
2 tablespoons sesame seeds
1 teaspoon ground coriander
3/4 tsp ground cumin
3/4 teaspoon sugar
Coarse salt

For the salad and cutlets:

450 g carrots, cut into large pieces
1/4 cup chopped fresh parsley
1 small clove of garlic, grated
3 tbsp red wine vinegar
2 tablespoons freshly squeezed lemon juice
A large pinch of cayenne pepper
Coarse salt and freshly ground black pepper
2/3 cup and 2 teaspoons olive oil
1/2 cup crumbled cheese feta
1/3 cup chopped pitted dates
10 cups salad mix
1 large head of cabbage frisée salad (curly endive, frisée, frisee), tear the leaves by hand
12 natural lamb cutlets

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hazelnuts, sesame, coriander, cumin, carrot, parsley, garlic, wine vinegar, lemon juice, feta cheese, dates, salad mix, frisée salad, mutton

Cooking the dish according to the recipe:

Prepare the nut mixture: Preheat oven to 180°C. Place the nuts on a baking sheet and bake until golden brown, stirring occasionally, for 10-12 minutes. Transfer the nuts to a food processor.
Toast, stirring, the sesame seeds in a skillet over medium heat until golden brown, about 5 minutes.

Place the sesame seeds in a food processor, add the coriander, cumin, sugar, and 1/2 teaspoon salt. Process until finely ground. Transfer the nut mixture to a shallow bowl.
Prepare the salad: steam the carrots for 8-10 minutes.
In a large bowl, combine the parsley, garlic, vinegar, lemon juice, cayenne pepper, 2 tablespoons of the breadcrumb mixture, 1 teaspoon of salt, and black pepper to taste. Whisking constantly, slowly pour in 2/3 cup of olive oil. Add the steamed carrots and toss to combine. Cover and refrigerate for 1 hour.
Add feta cheese, dates, salad mix, and frisse to the carrot mixture and stir.
Prepare the cutlets: Lightly pound the meat, pat dry, and season with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Place the meat, fat side down, and cook for 2-3 minutes. Flip the patties over and continue cooking for another 1-2 minutes on each side. Then coat the patties in the nut mixture.
Serve the lamb cutlets with salad.