Name: Dukkah crusted lamb chops
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 cup hazelnuts, skin removed; 1/4 cup sesame seeds; 2 tablespoon coriander seeds; 2 tablespoon cumin seeds; salt and freshly ground black pepper; 1 tablespoon mint leaves; 2 eggs; 8 lamb mid-loin chops

Dukkah crusted lamb chops

When making this delicious variation on the traditional lamb chop, make a double batch of dukkah and use the excess for dipping bread with olive oil.

Ingredients

1/2 cup hazelnuts, skin removed

1/4 cup sesame seeds

2 tablespoon coriander seeds

2 tablespoon cumin seeds

salt and freshly ground black pepper

1 tablespoon mint leaves

2 eggs

8 lamb mid-loin chops

Method

1.Preheat oven to 180C. Place hazelnuts on a small baking tray and roast for 5 to 10 minutes until the nuts are lightly golden. Add seeds to the pan and cook a further 2 to 3 minutes until the seeds are fragrant.

2.Place the nuts and seeds in a blender or small food processor along with the mint and pulse until chopped but still textured.

3.Lightly whisk the eggs and place them in a wide shallow bowl. Dip chops into egg and then into the dukkah mixture, making sure you get a good coating of dukkah.

4.Place the chops in an oiled roasting dish and cook them for 20 minutes, until dukkah is golden brown

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Ingredients

Method

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