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Dukkah Crusted Lamb Chops

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  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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.


  • 8 lamb chops
  • 2 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • Vegetable or canola oil, for searing
  • Kosher salt
  • Fresh cracked pepper


  • ¼ cup skinned hazelnuts
  • 2 tbsp pistachios
  • 2 tbsp cumin seeds
  • 4 tsp white sesame seeds
  • 4 tsp coriander seeds
  • 2 tsp fennel seeds


  1. 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.
  2. 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.
  3. Heat oven & prep pan: Preheat oven to 300°F. Line a sheet tray with a wire rack.
  4. 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.
  5. 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.
  6. 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


  • Serving Size: 2 chops
  • Calories: 352
  • Sugar: 8g
  • Sodium: 93mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 32g