Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Ingredients for Dukkah-Crusted Lamb Chops with Pomegranate Molasses

• 60g unsalted natural pistachios, shelled

• 2 1/2 tablespoons toasted sesame seeds

• 1 tablespoon ground coriander

• 2 1/4 teaspoons ground cumin

• 1/2 teaspoons sugar

• 1/4 teaspoons salt

• 1 tablespoon pomegranate molasses*

• 1 tablespoon honey

• 16 small lamb rib chops, well trimmed

• 1 tablespoon vegetable oil

How to make Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.

Whisk pomegranate molasses and honey in small bowl; set aside.

Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.

• A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.