Lamb Chop in Pistachio Crust with Artichokes
By Chef Omar Allievi
18/20 Lamb chops
Lemon or Lemon juice
½ cup Pecorino cheese, grated
3½ ounces White bread
1½ cup Pistachios, shelled, natural whole
10 Large mint leaves, chopped
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.