Dukkah Coated Lamb Chops with Mango Salsa and Roasted Mustard Garlic Potato
As we all know, the age of an animal can affect the tenderness and flavour of the meat. Some people do not appreciate the taste of mutton as the meat from adult sheep tend to have a very strong and intense gamey flavour and it contains a considerable amount of fat too. Lamb is a sheep that is typically under one year of age. As such, the meat is very tender and has a mild flavour compared to mutton, making it a very versatile option and preferred choice of meat.
Of all the different cuts of lamb, the rack or the chops are the most expensive but are incredibly delicious and tender. Such tender cuts make cooking really easy and enjoyable. It took me less than an hour (end to end) to make this super yummy gourmet meal for our Sunday lunch.
After slicing the lamb rack into chops, I marinated the meat simply with just sea salt and pepper followed by a quick sear (1 minute on each side) over very hot skillet. The final coat of dukkah spice mix elevated the juicy lamb chops to another level, giving it a robust flavour with a stunning rustic crust while the minty, sour-sweet and refreshing mango salsa provides a great balance.
Now you have to believe me that with just a few basic ingredients anyone can create a gourmet meal at home.
Ingredients (Serves 6)
- 2 racks of lamb (Slice between bones into chops, about 16-18 chops)
- 1-2 tbsp HoneyM
- 5 heaping tsbp Dukkah* (Depending on size of lamp chops, adjust accordingly)
- Sea Salt
- Freshly Ground Black Pepper
- Olive Oil
* Dukkah can be prepared days ahead in advance
Method
Marinate lamp chops with salt and pepper.
Heat 2 tablespoon olive oil in a heavy large skillet. When skillet is very hot (when you start seeing smoke), add half of the chops to skillet. Sear to desired doneness, about 1 minute per side for medium-rare. Repeat for the remaining chops.
Brush a thin layer of honey evenly over the seared lamb chops. Coat each lamb chop generously with the homemade dukkah.
Serve with mango salsa, roasted potato and your choice of green salad.
Dukkah
Ingredients
- 100g Nuts of your choice (Hazelnut/Almond/Walnut) – I used a mixture of almond and walnut
- 2 tbsp Sesame Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp freshly grounded pepper
- ½ tsp sea salt
Method
Toast nuts in oven at 180C until fragrant, about 5 minutes. Let it cool. Once cooled, grind the nuts in a food processor. Nuts should be chopped but not smooth.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Set aside.
In the same skillet, toast the coriander and cumin seeds. Stir occasionally until they begin to pop. Once cooled, grind the spices in a food processor. (I prefer to pound the spices in a stone mortar)
Mix the chopped nuts, spices and sesame seeds in a mixing bowl. Season with salt and pepper, and mix well.
Mango Salsa
Ingredients
- 2 mango, peeled and diced
- 10 cherry tomato, diced
- 1/3 onion, finely chopped
- Juice from half lemon
- 1 handful of fresh mint leaves (about 10), finely chopped
- 1 handful of fresh basil leaves (about 10), finely chopped
- 1/2 tsp Salt
- 1/2 tsp freshly grounded black pepper
- 1 tbsp Olive Oil
Method
Mix all ingredients well in mixing bowl. Cover and let it sit in the fridge until needed, at least 30 minutes.
Roasted Mustard Garlic Potato
Ingredients
- 800g Baby Potato, cleaned and cut into bite size
- 2 tbsp Olive Oil
- 2 tbsp Dijon Mustard
- 2 Cloves Garlic, peeled and finely chopped
- 1-2 sprig of fresh rosemary, leaves plucked and finely chopped
- 1/2 tsp Salt
Method
Preheat oven to 180C.
Mix all ingredients well in mixing bowl to ensure potato is evenly coated with the mustard-garlic mixture. Transfer coated potato to a roasting tray with a baking mat.
Roast in oven for 35-40 minutes, or until golden brown.
