DIFFICULTY: LOW PREP. TIME: 15 MIN COOKING TIME: 20 MIN SERVINGS: 2 COST: MEDIUM
8 LAMB CHOPS
4 OZ. PISTACHIO NUTS, FINELY CHOPPED
8 OZ. HAZELNUTS, FINELY CHOPPED
SALT
EXTRA VIRGIN OLIVE OIL
RECIPE
USE THE CHOPPED HAZELNUTS AS BREADCRUMBS AND BREAD HALF OF THE LAMB CHOPS ON BOTH SIDES
USE THE CHOPPED PISTACHIO NUTS AS BREADCRUMBS AND BREAD THE OTHER HALF OF THE LAMB CHOPS ON BOTH SIDES
COAT A FRY PAN WITH OLIVE OIL AND PLACE IT OVER MEDIUM TO LOW HEAT, ADD THE LAMB CHOPS AND COOK A FEW MINUTED. MAKE SURE TO NUTS DO NOT BURN. ADD SALT.
TURN THE CHOPS AND COOK ON THE OTHER SIDE, MAKE SURE THE NUTS DO NOT BURN. ADD SALT.
SERVE YOUR LAMB CHOPS HOT WITH A SIDE DISH OF YOUR CHIOCE AND ITALIAN BREAD, BUON APPETITO!!