Lamb with Pomegranate Molasses & Dukkah

Lamb Chops with Pomegranate Molasses & Dukkah

These flavour-packed lamb chops look super impressive and come together in minutes on the stovetop or grill. First, you cook the meat to medium doneness, then you brush it with tangy pomegranate molasses and coat it in an Egyptian nut, seed and spice blend known as dukkah. The result is a bold dish that’s sweet, savoury and smoky all at once.

Ingredients

• 8 lamb rib chops, at room temperature
• 3 tbsp olive oil, divided
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp shelled walnuts , almonds, or hazelnuts
• 1.5 tbsp THE SPICE TRADER DUKKAH
• 3 tbsp pomegranate molasses
• 2 tbsp microgreens or finely chopped parsley, to garnish (optional)

Preparation
Place the lamb chops on a cutting board, drizzle with 2 tablespoons of olive oil, and season with salt and pepper on both sides.
 
 
To make the dukkah, add the pistachios to a mortar and pestle, and crush them until fine with some coarse pieces. Combine the pistachios with the sesame seeds, cumin and coriander, then pour the mixture onto a shallow plate.
To cook the lamb on a stovetop, place a large cast-iron pan over medium heat and add the remaining tablespoon of olive oil. Working in batches, add lamb chops to the pan and cook for 3 to 4 minutes on each side. Transfer the chops to a plate and let rest for 5 minutes.
To cook the lamb on a grill, brush the grates with the remaining tablespoon of olive oil and heat to medium-high (400 to 450 F). Grill the lamb chops for 4 to 5 minutes on each side. Transfer the meat to a plate and let rest for 5 minutes.
Brush the lamb chops with pomegranate molasses on each side, then dip them into the dukkah to coat. Transfer the lamb chops to a plate and garnish with microgreens or parsley, if desired.