It’s been freezing in Pretoria the last few weeks and even though I’ve been cooking lots of soups, stews and curries, last night I craved something light and summery. I was just tired of all the heaviness. I wanted something that reminded me of sun, sea and brighter days and so I stopped at the butcher on my way home and got a few beautiful lamb rib chops.
I didn’t know what I wanted to do with them when I bought them but once I got home I spotted a tub of Dukkah and new I would be using the fragrant spice mix to perfume the chops. Served with a simple salad of avocado and baby spinach and deliciously creamy tzatziki, this was a phenomenal, ultra quick supper and satisfied my craving for summer.
- 8 rib chops approximately 2cm thick
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 1/2 cup dukkah
- 1 teaspoon salt
Drizzle the oil and lemon juice over the chops.
Sprinkle over the dukkah and the salt and rub into the chops, making sure they're well covered.
You can cook the chops on a hot braai (barbecue), grill them in a griddle pan or fry them in a very hot frying pan.
Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.
Remove from the heat and allow to rest for 5 minutes before serving.