45 ml (3 tbsp) extra virgin olive oil, plus additional 120 ml (½ c)
240 g (1 c or 2 sticks) butter
45 g (3 tbsp) Italian parsley, finely chopped
15 g (1 tbsp) mint, finely chopped
15 g (1 tbsp) chervil, finely chopped (if not in season, simply add more parsley)
15 ml (1 tbsp) chives, finely chopped
1 medium shallot, finely minced
60 ml (¼ c) aged white wine vinegar (recommended: Sauvignon Blanc)
40 g (¼ c) toasted hazelnuts, chopped
Preheat the oven to 200°C/400°F. Season both sides of the lamb chops with salt and pepper. Add olive oil to a heavy bottomed frying pan (that can be placed in the oven) over high heat; once hot, add the lamb chops and press down with tongs to create extra contact with the pan until the chops are golden brown, about 1 minute per side. Turn off the heat and flip the chops on their edges (the fat side) to render out some of the fat. Add the butter to the pan and baste the chops by spooning melted butter over top.
Place the frying pan in the oven and cook for 4 minutes. Remove the chops from the frying pan and rest
on a rack lightly covered in foil for 5 minutes.
Meanwhile, in a small mixing bowl, combine chopped herbs. Just barely cover in the remaining olive oil. In another small dish, combine the shallot, vinegar and salt; mix well.
Combine the herbs with the shallot mixture and pour over the lamb chops. Garnish with the hazelnuts.
Bakers and candy-makers prize these sweet, protein-rich nuts. Nearly 100 percent of U.S. production comes from family-owned farms in Oregon.
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