Pistachio Encrusted Lamb Chops with Sweet Potato Gnocchi

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JudyN

2 lamb shoulder chops, 10 to 12 ounces each

½ cup panko breadcrumbs

½ teaspoon finely chopped thyme

½ teaspoon lemon zest

½ teaspoon white pepper

½ teaspoon finely chopped dill

½ cup lightly toasted, chopped pistachios

1 cup all-purpose flour

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon smoked paprika

½ teaspoon kosher salt

1 large egg

Generous pinch freshly ground black pepper

subheading: Honey Mustard Beurre Blanc:

2 sprigs thyme

1 shallot, thinly sliced

One slice lemon

½ cup white wine

1 tablespoon freshly squeezed lemon juice

¼ cup heavy cream

10 tablespoons (5 ounces) unsalted butter, cubed

1 tablespoon whole grain mustard

1 tablespoon honey, preferably wild honey

subheading: To Complete:

1 ½ tablespoons olive oil

Sweet Potato Gnocchi (see recipe in "Pasta" section)

2 tablespoons melted unsalted butter

Kosher salt

Freshly ground black pepper

Asparagus spears, ends trimmed and blanched

1 teaspoon freshly squeezed lemon juice

Chopped chives

Note: Ingredients may have been altered from the original.

Directions at members.jp.foundation

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