Dukkah-Crusted Lamb Chops with Pomegranate Molasses
Dukkah-Crusted Lamb Chops with Pomegranate Molasses is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place first 6 ingredients in food processor.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.