Lamb chops in a crust of lemon, mint, and pistachio nuts from Home Made: The Ultimate DIY Cookbook, Featuring Over 200 From-Scratch Recipes by Yvette van Boven

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on August 31, 2017

    Do not proceed unless you're an avid caper-lover. It's interesting that the title doesn't include them as their quantity exceeds all the other crust ingredients combined. Accordingly, no other flavour is discernible. Also, given the chunkiness of the crust ingredients, I'm not sure how 'marinating' the lamb in them will convey any additional flavour to the meat. Finally, given the crust ingredients all burn easily, there would be no way that pan-frying would enable the meat to be cooked without turning the crust to cinders. If you really want to try this one, perhaps pan-frying the chops, THEN coating in crust, before finishing them off briefly in the oven might be a better proposition.

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