Lamb Chops With Hazelnut-Lavender Crust |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Adapted from . I found this recipe way back in June and would you believe I only recently got around to testing it? :/ Ingredients:
4 lamb chops (the best you can afford-free range preferably) |
1/3 cup hazelnuts (original recipe specified pistachios) or 1/3 cup pistachios, toasted (original recipe specified pistachios) |
salt, to taste |
cracked black pepper, to taste |
1/4 cup honey (i used a local clover honey) |
1 tablespoon dried culinary lavender (from our garden!) |
grapeseed oil |
Directions:
1. Preheat oven to 400 degrees.
2. In a food processor pulse the hazelnuts and lavender until the nuts are the texture of medium-coarse cornmeal (similar to the texture of semolina), but not finely ground.
3. Place the mixture on a piece of wax paper or in a shallow pan.
4. Season lamb chops with salt and pepper.
5. Heat a heavy gauge or cast iron pan to medium high. Add enough grapeseed oil to coat pan well.
6. Add chops and sear well, about 3-5 per side, turning once. Set aside.
7. In a small saucepan heat honey just to warm. Dredge each chop in honey then in the lavender/hazelnut mixture.
8. Place on baking sheet and finish cooking in oven for 10 to 12 minutes.
9. Let chops rest 5 minutes before serving.
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