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Dukkah Crusted Lamb Chops

Seared lamb rib chops brushed with mustard and pressed with a coarse, toasted hazelnut and spice dukkah after resting.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Dukkah
  • 1/3 cup raw hazelnuts
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon salt
  • For the Lamb
  • 8 lamb rib chops about 2 lbs total, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard

Method
 

  1. Toast the hazelnuts in a dry skillet over medium heat for 4 to 5 minutes. Wrap in a kitchen towel and rub to remove most of the skins.
  2. Toast the sesame seeds, cumin seeds, and coriander seeds for 2 to 3 minutes, until fragrant.
  3. Combine the hazelnuts, toasted seeds, peppercorns, and salt in a food processor. Pulse until coarsely chopped, not a paste.
  4. Pat the lamb chops dry and season with salt and pepper.
  5. Heat the olive oil in a heavy skillet over high heat. Sear the chops for 2 to 3 minutes per side, until deeply browned and the internal temperature reaches 125°F (52°C) for rare or 130 to 135°F (54 to 57°C) for medium-rare.
  6. Rest the chops for 3 minutes. Brush lightly with the mustard while still warm, then press the dukkah firmly onto both sides.
  7. Serve immediately, while the crust is still crisp.