According to simple and flavorful meat: Lamb Chops with pistachios, accompanied by a scalloped potatoes with cream sauce. Easy to prepare, It is a very tasty dish, enriched by the crispy pistachio and note the soft texture of the potatoes, thinly sliced and baked in the oven. Is’ one way a little’ Unlike prepare the Lamb: You can vary, If you prefer, impanandolo in almonds or hazelnuts. Entre nous, my favorite part of the dish is scalloped potatoes: soft, creamy, scented… Will you have a CARB addict…
Ingredients for 4 people:
- 8 lamb chops well beaten
- 100 grams of unsalted pistachios, toasted and finely chopped
- extra virgin olive oil just enough to coat the chops
- salt and pepper
- 2 or 3 medium potatoes
- cream as required
- salt and pepper
- Marjoram as required
Coat thoroughly with the oil the lamb chops, Add salt, pepper and dip in roasted pistachios and chopped finely, making sure they adhere well to the meat. Place the ribs in the refrigerator for an hour.
Preheat oven to 200 degrees ventilated. Meanwhile, slice the potatoes very thin with the mandolin and keep them for 30 minutes in cold water. Rinse, season with salt, pepper and sprinkle with a few leaves of Marjoram, then put the slices of potatoes in 4 non-stick stencils (fine aluminum or silicone), on top of each other up to half a centimeter from the edge. Pour the cream in the stencil and bake for 30 minutes or until a golden crust is formed on the surface.
Preheat a frying pan and lightly coated with oil and cook the ribs for 5-7 minutes per side, so they dried fruit does not burn and the meat remains rosy and juicy.
Serve two chops per person, accompanied by a potato and cream pie, garnish the plate with a little’ fresh Marjoram.
THE PAIRING: Orpheus, the wine Negroamaro-based product from the cellar pugliese Paul Leo, It is our suggestion for this dish. The strong taste of the lamb goes well with this full-bodied red, spicy and intense, aromas of ripe red berries. To drink between 16 and 18° c.