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Dukkah Crusted Lamb Chops

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Level: Intermediate

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Description

These juicy lamb chops are coated in a flavorful, Middle Eastern spice and nut blend, called dukkah. My recipe for dukkah includes hazelnuts, pistachios, sesame seeds, cumin, coriander and fennel. I like to serve the chops with an herbed couscous and grilled eggplant.

Ingredients

  • 8 whole Lamb Chops
  • 2 Tablespoons Pomegranate Molasses
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Vegetable Oil
  • FOR THE DUKKHA:
  • ¼ cups Skinned Hazelnuts
  • 2 Tablespoons Pistachios
  • 2 Tablespoons Cumin Seeds
  • 4 teaspoons White Sesame Seeds
  • 4 teaspoons Coriander Seeds
  • 2 teaspoons Fennel Seeds

Preparation

Season lamb chops generously with salt and pepper. This can be done up to one day ahead. You can also season 30–60 minutes ahead, and allow the chops to sit out at room temperature.

For the dukkah, pulse the nuts in a food processor until they resemble coarse crumbs. Roughly grind the cumin, coriander and fennel seeds in a coffee or spice grinder. Mix nuts, spices and sesame seeds together.

Preheat oven to 300°F. Line a sheet tray with a wire rack. Create a “breading” station. Whisk together pomegranate molasses and oil in a wide, shallow dish. Spread dukkah out on a plate. Dip lamb chops in molasses mixture on both sides, allowing any excess to drip off. Then coat well in dukkah, packing and pressing it on.

Warm a large, nonstick pan over medium heat. Add enough oil to coat the pan. Sear chops for approximately 20–60 seconds per side (including fat side), or until coating is browned but not burnt.

Transfer lamb to the prepared sheet tray on the rack. Bake lamb to 130-135°F for medium rare, approximately 12–16 minutes, turning half way through. Allow to rest for 5-10 minutes before serving. Enjoy.

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