Description
These lamb chops are taken to another level with a nut/spice blend called dukkah. Nuts, coriander, cumin and sesame seeds are just the right compliment.
Ingredients
Scale
- 8 lamb chops
- 2 tbsp pomegranate molasses
- 2 tbsp extra virgin olive oil
- Vegetable or canola oil, for searing
- Kosher salt
- Fresh cracked pepper
Dukkah:
- ¼ cup skinned hazelnuts
- 2 tbsp pistachios
- 2 tbsp cumin seeds
- 4 tsp white sesame seeds
- 4 tsp coriander seeds
- 2 tsp fennel seeds
Instructions
- Season: Season lamb chops generously with salt and pepper. This can be done up to one day ahead. Allow chops to come to room temperature for 30 minutes.
- Make 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.
- Heat oven & prep pan: Preheat oven to 300°F. Line a sheet tray with a wire rack.
- Make “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.
- Sear chops: 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.
- Bake & serve: 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 5-8 minutes before serving. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 chops
- Calories: 352
- Sugar: 8g
- Sodium: 93mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g