Ingredients
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Methods
1
Preheat oven to 200°C.
2
Place a large frying pan over a medium-high heat. Rub lamb loin chops with oil and season with salt and pepper.
3
Place lamb chops into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.
4
Using a pastry brush, brush each side of the lamb with the Dijon mustard. (This will help make the Dukkah stick to the lamb.)
5
Coat each side of the lamb with the Dukkah then place on a baking tray.
6
Cook lamb for six to eight minutes depending on how you like you lamb cooked, this will give you a nice pink colour in the middle.
7
Allow lamb to rest for five minutes then serve with fresh pomegranate seeds and mint.
1
Preheat oven to 200°C.
2
Place a large frying pan over a medium-high heat. Rub lamb loin chops with oil and season with salt and pepper.
3
Place lamb chops into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.
4
Using a pastry brush, brush each side of the lamb with the Dijon mustard. (This will help make the Dukkah stick to the lamb.)
5
Coat each side of the lamb with the Dukkah then place on a baking tray.
6
Cook lamb for six to eight minutes depending on how you like you lamb cooked, this will give you a nice pink colour in the middle.
7
Allow lamb to rest for five minutes then serve with fresh pomegranate seeds and mint.
