Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Derek Farwagi

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Prep Time 10

Cook Time 35

Course Main Course

Cuisine Mediterranean

Servings Portions

Calories

4 rib lamb rack well trimmed and cut in two.
2 tbsp 2 tbs of Dukkah* ( see recipe or available on Amazonand most Middle Eastern food stores).
1 tbsp 2 tbs of Dukkah* ( see recipe or available on Amazonand most Middle Eastern food stores).
2 tbsp olive oil
Salt and pepper to taste

Position an oven rack in the middle of the oven and pre-heat to 450°F.
Cut the four rib rack in half, season with salt and pepper and cover the rib bones with strips of foil so they don’t burn.
Pour a tablespoon of pomegranate syrup in a small bowl and with a basting brush “paint” the meaty side of the racks with syrup.
Transfer the racks to a roasting pan just large enough to hold them and roast at 450 F for 10 minutes. Turn the temperature down to 350 F, baste with more pomegranate syrup and roast for a further 15-20 minutes until the internal temperature reaches 140 F (for medium rare).
Remove from oven and let the meat rest for 10 minutes.
Coat with Dukkah and nut mixture and cut each rib rack in two.
Plate on a swirl of plain yoghurt and pomegranate syrup with an added pinch of Dukkah for garnish.

Serve with a side dish of Egyptian rice or bulgar wheat.

Some store bought Dukkah is very finely ground. You may want to add 1 tbs of coarsely chopped nuts ( hazelnuts, almonds, pistachios or walnuts) to get a crunchy crust.

Keyword dukkah,, Lamb,, mediterranean