Lamb chops on the bone in walnut mixtures

Lamb chops on the bone in a nut mix – detailed cooking recipe. Share with friends: Photo of the dish: Kon Pulos Time: 1 hour. Difficulty: easy Portions: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For a nut mix:

• 3/4 Art. blanched hazelnuts
• 2 tbsp. l sesame seeds
• 1 tsp ground coriander
• 3/4 tsp ground cumin
• 3/4 tsp Sahara
• Coarse salt

For salad and cutlets:

• 450 gr carrots, cut into large pieces
• 1/4 Art. chopped fresh parsley
• 1 small clove of garlic, grate
• 3 tbsp. l red wine vinegar
• 2 tbsp. l freshly squeezed lemon juice
• A large pinch of cayenne pepper
• Coarse salt and freshly ground black pepper
• 2/3 Art. and 2 tsp olive oil
• 1/2 tbsp. crumbled feta cheese
• 1/3 Art. chopped pitted dates
• 10 tbsp. salad mixture
• 1 large head of frisse salad (curly endive, freeze, frisse), tear leaves with hands
• 12 natural cutlets of young lamb meat

Recipes with similar ingredients: hazelnuts, sesame, coriander, cumin, carrots, parsley, garlic, wine vinegar, lemon juice, cheese feta, dates, salad mix, frisse salad, lamb

Recipe preparation:

1. Prepare the nut mixture: preheat the oven to 180 ° C. Put nuts on a baking sheet and bake until golden brown, stirring occasionally, 10-12 minutes. Put nuts in the kitchen harvester.
2. Fry, stirring sesame seeds in a pan with medium temperature until golden brown, for 5 min.
3. Transfer sesame seeds to a food processor, add coriander, cumin, sugar and 1/2 tsp salt. Grind the mixture until fine crumbs. Transfer the nut mixture to a shallow bowl.
4. To prepare a salad: boil carrots for a couple, over 8-10 minutes
5. Mix parsley, garlic, vinegar, lemon juice in a large bowl, cayenne pepper, 2 tbsp. l breading mixture, 1 tsp. salt, and black pepper to taste. Constantly stirring with a whisk, slowly pour 2/3 Art. olive oil. Add steamed carrots and mix, cover and refrigerate for 1 hour.
6. Add feta cheese, dates, salad mixture to the carrot mixture, frisse and mix.
7. Cook the chops: lightly beat the meat, dry and grate with salt and pepper. Heat a large pan until moderately high temperature; add the remaining 2 tsp. olive oil. Put the meat with a fat edge down and fry, 2-3 min Turn the patties on a flat side and continue to fry, 1-2 minutes more from each side. Then roll cutlets in walnut mixtures.
8. Serve lamb chops with salad.