Dukkah is an Egyptian nutty spice mix usually served with toasted pitta bread and olive oil, but here it’s used as a coating for lamb chops.
To make the dukkah, mix together 30g hazelnuts, ½ Tbs cumin seeds, ½ Tbs fennel seeds, ½ Tbs coriander seeds and 1 Tbs sesame seeds.
Pulse a few times in a food processor until the nuts are chopped coarsely and spread out on a plate. Mix together 2 Tbs pomegranate molasses
and 2 Tbs olive oil in a shallow dish. Dip lamp chops on both sides into this mixture and then into the dukkah, ensuring they are well coated.
Fry in a little olive oil for about 1 minute each side, until the coating is browned but not burnt, then transfer the chops to a baking sheet
and bake in a 160°C oven for about 15 minutes, turning half way through. Let rest for 5 minutes before serving.
I served these with a melange of mixed grains, comprising barley, spelt, wild rice and regular rice, cooked for 15 minutes in boiling water,
then mixed with sautéed courgettes and feta cheese.