Instructions: Scrape the bone of each lamb chop clean of meat and sinew down to the loin. Set the chops aside.

To clarify the butter, melt it over low heat in a small, heavy saucepan. Let cool, then skim the foam from the surface and pour the clarified butter into a cup, discarding the solids at the bottom of the pan.

In a food processor, pulse to combine the almonds, walnuts, pine nuts and bread crumbs. Transfer to a shallow bowl.

Pat the lamb chops dry, season them with salt and pepper and dredge lightly in the flour. Dip the chops in the beaten eggs, allowing the excess to drip back into the bowl. Coat them completely with the nut mixture and set aside.

Heat a few tablespoons of the clarified butter over medium heat in a large nonstick skillet. Cook the lamb chops (4 to 6 at a time) to the desired degree of doneness, 2 to 3 minutes per side for medium-rare. Remove them from the skillet and drain on paper towels. Season with salt and pepper and arrange 3 chops on each plate.

This recipe yields 4 servings.

Description: "(Costolette DAgnello Al Trittico Di Noci)"

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