Lamb chops are one of my favorite parts of the lamb. They are so soft and tender and because of that they are always delicious no matter how one decides to cook them. Last week when I was searching for new recipes I came across this very one and just knew I had to try it. I served them with white jasmine rice, potatoes cooked in olive oil and rosemary and a bright salad filled with tomatoes, cucumbers and mint from Qassim. These light and filling meals are always my favorite.
10 rib chops, approximately 2cm thick
2 tablespoons oil
1 tablespoon lemon juice
1/2 cup dukkah
1 teaspoon salt
1. Drizzle the oil and lemon juice over the chops then sprinkle over dukkah and salt and rub into the chops, making sure they’re well covered.
2. In a saute pan on medium heat add lamb. Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.
3. Remove from the heat and allow to rest for 5 minutes before serving.
Yields: 3 servings
adapted from simply delicious