So I have made this Dukkah lamb chop recipe twice now, and my family absolutely love it! It's a real treat because we hardly eat red meat. However when we do decide to have it we make sure its organic and I make sure I don't hold back! lol. This Moroccan/Egyptian inspired recipe is made with a mix of herbs, spices and nuts, so if you have nut allergy, you might want to skip those out.
My first experience of Dukkah spiced meat was in the streets of Morocco. If you haven't read my post on my Morrocan getaway you can find it here.
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 6 - 8
15 pieces Organic Lamb Cutlets
Chopped Fresh Coriander
1 tsp Dried Mixed Herbs
2 Garlic Cloves
1 Red Onion
1 tsp Cumin Powder
1 tsp Mild Curry Powder
1 tsp Fennel Seeds
1 tsp Paprika
1 tsp Chilli Flakes (or 1/2 depending on if you can handle the flame)
1/2 tsp Cloves
2 lamb seasoning cubes
Pinch of Turmeric Powder
Crushed Pine nuts
4 tbsp Honey
1 Freshly juiced Organic Orange
Himalayan Salt to taste
Grounded Black Peppercorns
4 tbsp Sesame Seed Oil
What you'll need:
Pestle and Mortar
Start by squeezing lemon juice all over your cutlets and let it sit for 2 minutes.
Rinse lemon off the lamb and distribute onto the grill rack and then place the rack onto the oven tray.
TIP: Placing fatty meats onto a grill rack allows the fat to melt and run off into the tray. Placing the meat directly on a tray will only have the meat sitting in its own fatty oils which will later solidify.
Into a pestle and mortar add all the condiments, spices and seasonings together. Add in
chopped garlic, onions, coriander, honey, sesame seed oil, squeezed orange juice
and mix everything together till all parts are combined.
This part you can either use your hands or a pastry brush. (Easier to use hands)
Take generous amounts of the seasoned mixture and begin to marinate your lamb cutlets thoroughly.
Once each piece is well seasoned, sprinkle over the crushed hazelnuts and pine nuts.
Place into the grill on a medium to high heat. Grill the first side for 15 minutes then turn over each piece, sprinkle again with the nuts and cook for another 15.
Any left over lamb stock can be used for gravy or a dipping sauce with flat/naan bread.
Did you make this recipe?