Lamb chops on the bone in a nut mixture

Ingredients:

For the nut mixture:

• 3/4 tbsp. blanched hazelnuts
• 2 tablespoons sesame seeds
• 1 teaspoon ground coriander
• 3/4 tsp ground cumin
• 3/4 teaspoon sugar
• Coarse salt

For the salad and cutlets:

• 450 g carrots, cut into large pieces
• 1/4 cup chopped fresh parsley
• 1 small clove of garlic, grated
• 3 tbsp red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• A large pinch of cayenne pepper
• Coarse salt and freshly ground black pepper
• 2/3 cup and 2 teaspoons olive oil
• 1/2 cup crumbled cheese feta
• 1/3 cup chopped pitted dates
• 10 cups salad mix
• 1 large head of cabbage frisée salad (curly endive, frisée, frisee), tear the leaves by hand
• 12 natural lamb cutlets

Preparation:

1. Prepare the nut mixture: Preheat oven to 180°C. Place the nuts on a baking sheet and bake until golden brown, stirring occasionally, for 10-12 minutes. Transfer the nuts to a food processor.
2. Toast, stirring, the sesame seeds in a skillet over medium heat until golden brown, about 5 minutes.
3. Place the sesame seeds in a food processor, add the coriander, cumin, sugar, and 1/2 teaspoon salt. Process until finely ground. Transfer the nut mixture to a shallow bowl.
4. Prepare the salad: steam the carrots for 8-10 minutes.
5. In a large bowl, combine the parsley, garlic, vinegar, lemon juice, cayenne pepper, 2 tablespoons of the breadcrumb mixture, 1 teaspoon of salt, and black pepper to taste. Whisking constantly, slowly pour in 2/3 cup of olive oil. Add the steamed carrots and toss to combine. Cover and refrigerate for 1 hour.
6. Add feta cheese, dates, salad mix, and frisse to the carrot mixture and stir.
7. Prepare the cutlets: Lightly pound the meat, pat dry, and season with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Place the meat, fat side down, and cook for 2-3 minutes. Flip the patties over and continue cooking for another 1-2 minutes on each side. Then coat the patties in the nut mixture.
8. Serve the lamb cutlets with salad.