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.

16 comments:

DEZMOND 13/5/26 13:24: Pistachios have been all the rage in recent two years.
Tom 13/5/26 14:04: ...Pistachio is a nice addition!
Stara vrtlarica 13/5/26 15:39: Excellent dish, interesting recipe, I really love pistachios in all ways.
Lori 13/5/26 16:10: I will definitely be making this very soon. It sounds and looks wonderful.
Lola Martínez 13/5/26 16:11: Ahora no puedo comer cordero pero me imagino que esta cobertura de pistacho también le irá bien a otras carnes o incluso pescados. Parece muy rica.
Fran@ G'day Suffle' 13/5/26 16:18: Great idea to toast your spices and make them from scratch, rather than using store bought dukkah! Yum pistachio- I think I could eat the dukkah by itself (well, maybe not) ha ha!
Frank | Memorie di Angelina 13/5/26 16:22: These sound amazing! My favorite meat flavored with a rub made from my favorite nut? That's what I call delicious. I've been doing a lot of outdoor grilling lately and I may try grilling the chops rather than pan frying them.
eileeninmd 13/5/26 17:31: Hello Angie,
Another yummy recipe, the pistachios are a great addition.
Take care, have a great day!
Christine 13/5/26 17:59: Yummy
Linda's Relaxing Lair 13/5/26 18:26: Oh, Angie, I really love lamb chops! These look scrumptious!!!
Ananka 13/5/26 18:47: The Pistachio Dukkah looks good :-D
Garfield 13/5/26 18:54: Parece bem crocante e apetitoso. Eu quero! Mas você já sabe disso. rarsrsrs

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Brian's Home Blog 13/5/26 20:17: Those sure do look good!
Eva Taylor 13/5/26 20:53: Wow, this dish is certainly a show stopper! I just love the colour of the Pistachios. Lamb has become so expensive here that I have stopped purchasing it unless it is on sale. What is even more strange, is the New Zealand lamb is less expensive than Ontario lamb.
Judee 13/5/26 22:24: I love cooking with Dukkah! Such interesting flavors. My husband would love to be invited to have some of this beautiful recipe.
Lowcarb team member 13/5/26 22:30: Lamb here tends to be expensive so I tend to buy it when there are 'special offers' but this looks a great recipe, definitely one to keep in mind ... many thanks Angie.

All the best Jan