Lamb Chop in Pistachio Crust with Artichokes

By Chef Omar Allievi


Lamb Chop in Pistachio Crust with Artichokes



4-6 servings


18/20 Lamb chops

Lemon or Lemon juice

2 Eggs

½ cup Pecorino cheese, grated

3½ ounces White bread

1½ cup Pistachios, shelled, natural whole

10 Large mint leaves, chopped

4 Artichokes


Clean artichokes and arrange in a bowl with water acidulated with lemon to prevent browning. Cut into thin slices and pan fry with a little oil, a few pistachios and an unpeeled clove of garlic.

Blend white bread with pecorino cheese, pistachios and mint leaves into a smooth mixture. Coat lamb chops in a little flour, dip in beaten egg and then in bread mixture. Fry chops, dry on kitchen paper and keep warm.

To complete, arrange a layer of fried artichokes on the bottom of serving plates and a lamb chop on top.


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