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1
Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes.
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2
Transfer to a food processor.
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3
Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes.
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4
Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs.
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5
Transfer to a shallow bowl.
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6
Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil.
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7
Add the carrots, cover and steam until fork-tender, 8 to 10 minutes.
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8
Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl.
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9
Slowly whisk in 2/3 cup olive oil.
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10
Add the steamed carrots and toss; cover and refrigerate at least 1 hour.
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11
Add the feta and dates to the carrot mixture, season with salt and black pepper and toss.
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12
Add the mixed greens and frisee but do not toss.
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13
Pat the lamb chops dry and season with salt and black pepper.
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14
Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil.
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15
Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes.
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16
Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side.
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17
Dredge each cooked chop in the hazelnut crust.
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18
Toss the salad and divide among plates.
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19
Serve with the lamb chops.
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20
Photograph by Con Poulos
