Hazelnut Crusted Veal Chops Food

PAN-ROASTED DOUBLE-CUT LAMB CHOPS

Steps:

• Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
• Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
• Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
• Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
• Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

HAZELNUT-CRUSTED LAMB CHOPS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl.
• Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour.
• Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss.
• Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust.
• Toss the salad and divide among plates. Serve with the lamb chops.

HAZELNUT CRUSTED VEAL CHOPS

Steps:

• Preheat oven to broil.
• In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside.
• Season the veal chops on both sides with salt and pepper.
• Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side.
• Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray.
• Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning.
• Garnish with chopped chives.

BASIL CRUSTED VEAL CHOPS

Steps:

• Preheat Oven tp 450°F.
• Season chops with salt & pepper.
• Brown in a skillet.
• Combine first 5 ingredients.
• Press mixture into chops.
• Sprinkle remaining 2 Tbsp bread crumbs over chops.
• Roast in oven for 15 minute.