Serves 6

Ingredients

  • Pea puree
  • 1 pound frozen peas
  • 1 cups chicken stock
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup loosely packed fresh mint leaves
  • 1 teaspoon kosher salt
  • Lamb Chops
  • ¾ cup fine dried bread crumbs
  • ¾ cup finely ground unsalted pistachios
  • ⅓ cup freshly grated Grana Padano
  • All-purpose flour, for dredging
  • 3 large eggs
  • Kosher salt
  • 18 single rib lamb chops, bones frenched halfway (about 3 pounds)
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Preheat the oven to 250 degrees.

For the pea purée:

In a medium saucepan, combine the peas, stock, and onion. Bring it to a simmer, cover, and cook until the peas and onion are very tender, about 15 minutes. Put the pea mixture in a food processor with the butter, olive oil, mint, and salt. Process until the mixture is smooth. Keep it warm in the saucepan used for cooking while you make the lamb.

On a rimmed sheet pan, toss together the bread crumbs, pistachios, and grated cheese. Spread flour for dredging on a plate.

In a shallow bowl, beat the eggs with a pinch of salt. Season the lamb chops with salt and pepper. Dredge the chops in flour, then egg, then the bread-crumb mixture, patting to make sure the coating adheres to both sides. Coat all the chops, and rest them on a sheet pan.

Heat a large skillet over medium heat. Add the butter and olive oil. When the butter is melted, test the edge of one chop to make sure it sizzles on contact. Add a batch of chops (don’t crowd the skillet), and cook them on both sides until the crust is golden, about 2 to 3 minutes per side for medium-rare chops. Keep the finished chops on a parchment-lined sheet pan in the oven while you brown the rest.

Season all of the chops lightly with salt.

To serve: place a dollop of the warm pea purée on each plate, and surround it with three chops

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now