Lamb Chops with Pine-nut Lemon Crust is a modern Fusion recipe for dish of grilled lamb chops topped with a Lebanese-influenced pine nut and lemon crust. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Lamb Chops with Pine-nut Lemon Crust.
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Ingredients:
8 lamb loin chops about 5cm thick
60g toasted pine nuts
2 slices preserved lemon
60g breadcrumbs
2 shallots, finely chopped
4 tbsp unsalted butter
salt and pepper to taste
Method:
Combine the pine nuts, preserved lemons, bread crumbs and shallots together in a food processor. Process until smooth then add the butter and pulse three times until an even paste is formed.
Pre-heat a grill then place a griddle pan on high heat. Season the lamb chops generously and fry on the griddle pan for about four minutes a side. When done set the chops on the grill pan and spread the pine-nut and lemon mixture on the top of each one.
Place under the grill for about 2 minutes (until the crust is golden brown in colour). When done allow to rest for about two minutes and serve.
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