Pistachio Dukkah Lamb Chops

Add some Egyptian flair to your cooking with these flavourful and delicious lamb chops rubbed with pistachio dukkah. This recipe is ready and on the table in a manner of minutes. Serve them with yoghurt or tahini sauce if you like.
Pistachio dukkah, a coarse, toasted Egyptian blend of nuts, sesame seeds, and spices—brings the crunch, flavour and fun to any dish you make—for dunking bread, seasoning meats, topping salads, eggs and vegetable. The possibilities for its use are just endless. Keep dukkah in an airtight jar in the pantry for a couple of weeks, or the fridge for a month or so.

Pistachio Dukkah	Lamb chops
20 g Sesame seeds 30 g Pistachio kernels, finely chopped 1½ tsp Ground coriander 1½ tsp Ground cumin ¼ tsp Freshly milled black pepper ½ tsp Sea salt	12 Lamb chops 2 tbsp Olive oil 200 g Snow peas, trimmed 250 g Cherry tomatoes, halved Mint leaves, chopped Sea salt and freshly milled black pepper

Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden. Add the pistachio, coriander, cumin and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool.
Trim the snow peas and cut the tomatoes into half.
Heat a large skillet over high heat. Rub the lamb chops with olive oil and sprinkle both sides with ¾ of the pistachio dukkah.
Cook lamb chops in batches for 2-3 minutes each side for medium or to your liking. Set aside, loosely covered, to rest.
While lamb is resting, add snow peas to the skillet. Cook, tossing, for 3-5 minutes or until bright green and crunchy. Taste and season.
Serve the lamb chops with the snow peas and cherry tomatoes, and if desired, with a yoghurt dressing. Garnish with chopped mint leaves and remaining dukkah.