Recipes

Dukkah Spiced Lamb Chops

Serves 4

| Prep Time: 5 mins

| Cook Time: 15 mins

| Total Time: 20 mins

You may need: Egyptian Dukkah

Discover The Recipe

Dukkah is a beloved and versatile Egyptian condiment composed of spices, dried herbs, nuts and seeds, and is used throughout Egypt and the Middle East. Translated from Arabic, dukkah means “to pound,” as the spices, seeds, and nuts are traditionally ground with a mortar and pestle to achieve textures ranging from coarse to paste-like. With its origins dating back millenia to Ancient Egypt, dukkah shows up in everything from yogurt or hummus dips to pizza, and it’s excellent as a rub on grilled meats, fresh fish and roasted lamb. 

Considering a wide variety of dukkah traditions, we created our Egyptian Dukkah without nuts to give you flexibility to add crushed nuts to your blend to meet your dietary needs. Our chefs developed a dukkah lamb chops recipe that is adaptable to fit nut preferences. Cumin and fennel seed impart an earthy warmth that beautifully compliments the robust flavor of the lamb, while thyme, mint and oregano provide a refreshing Mediterranean flavor spark. Tied together with smoked paprika and a lovely crunch from sesame seeds, our dukkah spice creates a compelling rub for the lamb chops on its own, but feel free to add crushed pistachios, hazelnuts or walnuts for additional flavor and texture. Serve with spiced yogurt and warm pita and finish everything off with a generous sprinkling of the dukkah. Try our Egyptian dukkah on eggs, hummus, roasted vegetables and meats, or serve with warm pita and a glug of olive oil for a simple and satisfying snack.

Ingredients

  • 1.5 lbs lamb loin chops (or 4 chops)

  • 2 tsp salt

  • 1 tsp pepper

  • 2 Tbsp oil (olive, canola or vegetable)

  • 2 Tbsp Piquant Post Egyptian Dukkah spice

  • ½ cup shelled pistachios, crushed

  • 3 Tbsp balsamic vinegar

  • 1 Tbsp honey

Notes

To ensure the oil in the cast iron skillet is hot, flick a few drops of water onto the pan. If it sizzles, the oil is hot enough to begin searing the lamb chops. 

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Season the lamb loin chops with salt and pepper on both sides. Set aside to bring to room temp.

Heat oil in a cast iron skillet over Med-High heat. Once the oil is hot, place the lamb chops flat in the skillet. Sear for 3-4 minutes per side, or until desired doneness. 

Meanwhile, mix Egyptian Dukkah spice and crushed pistachios in a shallow bowl or plate. Set to the side. In a small saucepan, heat balsamic vinegar and honey over low heat. Heat for 2-3 minutes, stirring frequently, until just bubbling and thickened.

When done cooking, remove the chops from the pan. Dip both sides of the chops in Dukkah mixture to coat. Serve and drizzle with balsamic vinegar honey sauce.

Alternatives & Substitutions

Dukkah Spiced Lamb Chops

Serves

4

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Piquant Post spice you’ll need: Egyptian Dukkah

Ingredients

  • 1.5 lbs lamb loin chops (or 4 chops)

  • 2 tsp salt

  • 1 tsp pepper

  • 2 Tbsp oil (olive, canola or vegetable)

  • 2 Tbsp Piquant Post Egyptian Dukkah spice

  • ½ cup shelled pistachios, crushed

  • 3 Tbsp balsamic vinegar

  • 1 Tbsp honey

Instructions

  1. Season the lamb loin chops with salt and pepper on both sides. Set aside to bring to room temp.

  2. Heat oil in a cast iron skillet over Med-High heat. Once the oil is hot, place the lamb chops flat in the skillet. Sear for 3-4 minutes per side, or until desired doneness. 

  3. Meanwhile, mix Egyptian Dukkah spice and crushed pistachios in a shallow bowl or plate. Set to the side. In a small saucepan, heat balsamic vinegar and honey over low heat. Heat for 2-3 minutes, stirring frequently, until just bubbling and thickened.

  4. When done cooking, remove the chops from the pan. Dip both sides of the chops in Dukkah mixture to coat. Serve and drizzle with balsamic vinegar honey sauce.

Notes

  • To ensure the oil in the cast iron skillet is hot, flick a few drops of water onto the pan. If it sizzles, the oil is hot enough to begin searing the lamb chops. 

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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