Coating lamb chops with dukka (made with crushed nuts, seeds, and warm spices) adds flavor and extra nutrition compared to a traditional breading.
Featured Ingredients
Pomegranates contain 124 different phytonutrients! The most predominant are polyphenols. Each part of the fruit, including seeds, juice, and peel are highly nutritious, but studies consistently show a synergistic effect of all the different compounds contained within pomegranates, meaning greater benefits are obtained from eating the whole fruit as opposed to individual components.
Per ounce, pumpkin seeds deliver at least 10% or more of the daily value of 11 different nutrients. They are a top 25 food source of vitamin E (#2), magnesium (#5), phosphorus (#15), linoleic acid (#16), and phytosterols (#18).
Per ounce, sesame seeds deliver at least 10% or more of the daily value of 17 different nutrients! They are a top 25 food source of phytosterols (#6), copper (#13), linoleic acid (#14), magnesium (#16), and calcium (#25).
Dukkah-Crusted Lamb Chops
Ingredients
- 1 tablespoon honey
- 1 tablespoon pomegranate molasses
- 1/2 cup pumpkin seeds shelled
- 2 1/2 tablespoons sesame seeds
- 1 tablespoon coriander ground
- 2 teaspoons cumin
- 1/4 teaspoon sea salt
- 2 tablespoon olive oil or fat of choice
- 4 pounds lamb loin chops
Instructions
- Combine the honey and pomegranate molasses. Set aside.
- Heat a skillet over medium heat. Add the pepitas and sesame seeds to the pan and toast the seeds, shaking or stirring occasionally, until fragrant and starting to brown. Remove from the heat and let cool. Place the sees in a food processor and grind until the consistency of coarse sand.
- Combine the ground, toasted pepitas, and sesame seeds with the coriander, cumin, and salt. Place on a plate and set aside.
- Heat a large skillet over medium-high heat. Add 1 to 2 tablespoons of olive oil to the pan, Fry the lamb chops in the oil in batches. 2 minutes per side for medium-rare (or 3 minutes per side for medium). You can adjust the cooking time for the thickness of the chops and your desired doneness.
- As the chops are cooked, set aside and cover with aluminum foil or place in a warm oven (set to its lowest temperature) to keep warm.
- Take each cooked lamb chop and dip into the ground pepitas mixture on each side to give it a nice coating. Drizzle with the pomegranate molasses mixture and serve.
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