Dukkah-Crusted Lamb Chop with Yogurt Mint Sauce and Pea Couscous
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
This dukkah-crusted lamb chop is a hearty and satisfying dish, paired with a refreshing yogurt mint sauce and a flavorful pea couscous.
Ingredients
For the pea couscous:
- 1 cup (240 ml) couscous
- 1/4 cup (60 ml) peas
- pinch of salt
- 1-1/4 cup (300 ml) water
- juice of half lemon
- 1/4 cup (60 ml) extra virgin olive oil
- freshly cracked peppers
For the lamb roast:
- 3 piece lamb chops
- 3 tbsp (45 ml) dukkah spice mix
- 1 tbsp (15 ml) oil
- pinch of salt
For the mint yogurt sauce:
- 2 tbsp (30 ml) plain yogurt
- handful of fresh mint leaves
- 1 tsp roasted cumin, roughly crushed (you can substitute it with cumin powder)
- 1/4 cup (60 ml) extra virgin olive oil
Instructions
For the pea couscous:
- Boil 1-1/4 cup of water in a deep pan that has a tight lid.
- While the water boils, make the vinaigrette. In a bowl, add half a lemon juice, pinch of salt, freshly cracked peppers. Pour 1/4 cup extra virgin olive oil into the mix while whisking it continuously.
- Once the water is boiled, drop the peas and let it boil for 2 minutes.
- Switch of the heat, pour the couscous, pinch of salt and stir. Cover with the lid and let it rest for 5 minutes.
- 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:
- Pre heat the oven to 350F.
- In a bowl, mix 1 tbsp oil with 3-tbsp dukkah spice mix and 1 tsp salt (avoid using salt if the dukkah spice mix already has salt in it).
- Take half tbsp of the mixture and press it on one side of the lamb chop. Repeat the same for the other two chops.
- 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.
- Once done, cover it with an aluminum foil let it rest for 5 minutes, before you serve it.
- While the roast is resting, make the mint and yogurt sauce.
For the mint and yogurt sauce:
- In a food processor, drop handful of fresh mint leaves, 2 tbsp plain yogurt, pinch of salt and some freshly cracked black peppers.
- Run the food processor until everything is combined to a smooth texture.
- Now, pour 1/4 cup extra virgin olive oil and give it a mix.
- Finally, add the roasted cumin and mix one last time.
- Pour the sauce in a bowl and serve it with the lamb roast.
Notes
- Dukkah is a versatile spice blend that can be used on other meats or vegetables.
- The yogurt mint sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- Adjust the seasoning of the couscous and sauce to taste.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 24
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
- Mango, Mint, and Pea Salad
- Grilled Lamb with Mint Sauce
- Mint and Pea Pesto
- Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
Frequently Asked Questions
What is dukkah and where do I buy it?
Dukkah is an Egyptian spice-and-nut blend typically containing hazelnuts, sesame seeds, coriander, and cumin. This recipe uses 3 tablespoons mixed with 1 tablespoon of oil and a pinch of salt as the crust for the lamb chops. The notes say it is versatile and can also be used on other meats or vegetables. Look for it at Middle Eastern grocery stores or well-stocked spice shops.
Why does the lamb go in the oven after the pan sear?
The recipe calls for 4 minutes per side on a medium-hot cast iron pan, then 5 minutes in a 350°F oven, followed by 5 minutes of resting under foil. The pan sear sets the crust and adds color, while the short oven finish ensures the interior reaches the right temperature evenly without burning the dukkah crust.
Can I make the mint yogurt sauce ahead of time?
Yes. The notes say the yogurt mint sauce can be prepared in advance and stored in the refrigerator for up to 2 days — making it a convenient component to prep the evening before serving. 
