Dukkah-Crusted Lamb Chop with Yogurt Mint Sauce and Pea Couscous

This lamb meal is satisfying, hearty and perfect for the winter season.
By Kankana Saxena

Dukkah-Crusted Lamb Chop with Yogurt Mint Sauce and Pea Couscous

Dukkah-Crusted Lamb Chop with Yogurt Mint Sauce and Pea Couscous
 
Prep Time
Cook Time
Total Time
 
This lamb meal is satisfying, hearty and perfect for the winter season.
Author:
Recipe Type: Main
Serves: 3
Ingredients
For the pea couscous:
  • 1 cup couscous
  • ¼ cup peas
  • pinch of salt
  • 1-1/4 cup water
  • juice of half lemon
  • ¼ cup extra virgin olive oil
  • freshly cracked peppers
For the lamb roast:
  • 3 piece lamb chops
  • 3 tablespoons dukkah spice mix
  • 1 tablespoon oil
  • pinch of salt
For the mint yogurt sauce:
  • 2 tablespoons plain yogurt
  • handful of fresh mint leaves
  • 1 teaspoon roasted cumin, roughly crushed (you can substitute it with cumin powder)
  • ¼ cup extra virgin olive oil
Instructions
For the pea couscous:
  1. Boil 1-1/4 cup of water in a deep pan that has a tight lid.
  2. While the water boils, make the vinaigrette. In a bowl, add half a lemon juice, pinch of salt, freshly cracked peppers. Pour ¼ cup extra virgin olive oil into the mix while whisking it continuously.
  3. Once the water is boiled, drop the peas and let it boil for 2 minutes.
  4. Switch of the heat, pour the couscous, pinch of salt and stir. Cover with the lid and let it rest for 5 minutes.
  5. Once done, fluff it with a fork and pour the vinaigrette in it. Give it a mix and keep it aside to serve later along with the lamb roast.
For the lamb roast:
  1. Pre heat the oven to 350F.
  2. In a bowl, mix 1 tablespoon oil with 3-tablespoons dukkah spice mix and 1 teaspoon salt (avoid using salt if the dukkah spice mix already has salt in it).
  3. Take half tablespoon of the mixture and press it on one side of the lamb chop. Repeat the same for the other two chops.
  4. On a medium hot pan (preferably cast iron), place the lamb chops, spice side down. Now rub the rest of the spices on the other side on the chop and let it cook for 4 minutes on each side. After that, put it in the oven for 5 minutes.
  5. Once done, cover it with an aluminum foil let it rest for 5 minutes, before you serve it.
  6. While the roast is resting, make the mint and yogurt sauce.
For the mint and yogurt sauce:
  1. In a food processor, drop handful of fresh mint leaves, 2 tablespoons plain yogurt, pinch of salt and some freshly cracked black peppers.
  2. Run the food processor until everything is combined to a smooth texture.
  3. Now, pour ¼ cup extra virgin olive oil and give it a mix.
  4. Finally, add the roasted cumin and mix one last time.
  5. Pour the sauce in a bowl and serve it with the lamb roast.
Kankana Saxena

Kankana Saxena

Kankana Saxena shares culinary journey, travel stories and passion for photography in her blog 'Playful Cooking'. Her cooking style is mostly nutritional with little bit of indulgence here and there. She believes in the mantra 'homemade is happiness'! She is a native of India but currently resides in Santa Clara, California with her husband.

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