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Maggie Beer

Dukkah Lamb Chops

Step 1: Preheat oven to 200C.

Step 2: Place a large frying pan over a medium high heat. Rub Lamb loin chops with oil and season with salt and pepper.

Step 3: Place lamb chops into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.

Step 4: Using a pastry brush, brush each side of the lamb with the Dijon mustard. (This will help make the Dukkah stick to the lamb.)

Step 5: Coat each side of the lamb with the Dukkah then place on a baking tray.

Step 6: Cook lamb for six to eight minutes depending on how you like you lamb cooked, this will give you a nice pink colour in the middle.

Step 7: Allow lamb to rest for five minutes then serve with fresh pomegranate seeds and mint.

Ingredients

  1. to season salt and pepper
  2. 40ml 2 tbspn dijon mustard
  3. 160g 1 cup Dukkah
  4. to garnish mint
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