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Dukkah Lamb Chops, vegetable couscous and tomato salad Recipe

A crunchy nutty tasting crumb on lamb, lots of texture and flavour

Dukkah Lamb Chops, vegetable couscous and tomato salad Recipe
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Ingredients

For the recipe:
  • 12 lamb chops
  • 55g Steenbergs organic Dukkah
  • 600g organic cous cous
  • 750ml boiling water
  • 20g vegetable oil
  • ½ red pepper diced
  • ½ yellow pepper diced
  • 1 red onion diced
  • 1 white onion diced
  • 1 pomegranate (seeded) (can used dried if required)
  • 1 pinch of Steenbergs organic cinnamon
  • 1 tspn and a pinch of Steenbergs organic Perfect salt
  • 1/2 small bunch Parsley chopped
  • 300g mixed colour cherry tomatoes
  • 1/2 small bunch Parsley chopped
  • 1 small bunch coriander chopped

Dukka contains chickpeas and gives a nice crunchy texture to the lamb chops, the flavours complement the couscous aswell as soaking up any juices that the lamb may have

Serves 4

Method

01
Preheat your grill to high
02
In a pan or heat proof bowl pour the boiling water and Steenbergs perfect salt on to the cous cous, stir well and and cover with cling film
03
Meanwhile, fry the onions and peppers in the oil until soft. When they are done, set to one side with the cous cous.
04
Coat the lamb chops in the dukkah, making sure they are well covered to form a ‘crust’.
05
Place under the hot grill and turn regularly.
06
2 minutes each side for rare; 3 minutes each side for medium; 5 minutes each side for well done
07
let the lamb rest for 5 minutes in a warm place
08
Chop the tomatoes in half or however you like them and mix together with a pinch of Steenbergs Perfect salt, parsley and coriander
09
Remove the cling film from the cous cous and fluff up with a fork. Stir in the onions and peppers, parsley and Steenbergs Perfect Salt.
10
Serve the lamb with the cous cous and tomato salad.
11
Suggestion instead of couscous you could substitute with Maftoul.