Dukkah Lamb chops
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.
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Dukkah Lamb chops
Dukkah crusted lamb chops cooked til golden perfection.
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Calories: 445kcal
Servings: 4
Ingredients
- 8 rib chops approximately 2cm thick
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 1/2 cup dukkah
- 1 teaspoon salt
Instructions
- 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.
Nutrition
Calories: 445kcal | Carbohydrates: 1g | Protein: 45g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 744mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg