Hello, a new week on this Monday, October 12th, starts with a succulent dish made with delicious tender lamb chops in pistacchio crumble. The progress of the recipe will take less than an hour.
First of all, marinate the chops of lamb for about 20 minutes in some white wine (I used Chardonnay), adding a hint of garlic, drops of extra virgin olive oil, some pepper, rosemary, few juniper berries. (No salt)
In the meanwhile, steam fresh asparagus for few minutes and leave them crisp. You will add a sprinkle of salt and good extra virgin olive oil only in the end, when you are going to serve the dish on the table.
Prepare a simple decoration of small tomatoes for the plate you are going to use for serving the lamb chops.
Sprinkle the lamb chops with pistacchio crumble and sea salt, fry them well in good olive oil or peanut oil until they will have a golden surface and the meat inside will be rose-colored and juicy.
Serve the dish very warm with tomatoes and asparagus or add some other vegetables you prefer.
Enjoy the dish, stay safe and wishing a good new week to everybody. Thank you! ❤