Pistachio Dusted Lamb Chops with Roasted Vegetables, Fresh Morels and Nduja Potatoes 8 Steps
Wash the morels, then cut in half.
Blanch the carrots, pearl onions, asparagus and morels, all separately (can be in the same water) and cool down in an ice bath. Drain.
On a baking tray with foil, place the blanched vegetables tossed with olive oil, as much chopped garlic as you like, a few stalks of thyme and salt. Roast in the oven at 375 degrees Celsius for 20 minutes.
Toast the pistachios in a small pan over medium heat, until golden, then crush.
Mix the maple syrup and mustard together.
Boil the potato in a pot of salted water. Once tender, drain. Cut in half, remove the skin if you like, and crush with a fork, adding smoked paprika and nduja while you crush/mash.
Season the lamb chops with salt and pepper. Sear in a hot pan, and finish in the oven at 375 degrees Celsius until medium rare (medium rare at 125°F internal temperature). When cooked, glaze the chops with the maple syrup and mustard, and dust with the crushed pistachio.
Place potato on the plate, pile chops over the potato, then place vegetables around. Enjoy!