Dukkah crusted lamb chops
When making this delicious variation on the traditional lamb chop, make a double batch of dukkah and use the excess for dipping bread with olive oil.
- Preheat oven to 180 degC. Place hazelnuts on a small baking tray and roast for 5 to 10 minutes until the nuts are lightly golden. Add seeds to the pan and cook a further 2 to 3 minutes until the seeds are fragrant.
- Place the nuts and seeds in a blender or small food processor along with the mint and pulse until chopped but still textured.
- Lightly whisk the eggs and place them in a wide shallow bowl. Dip chops into egg and then into the dukkah mixture, making sure you get a good coating of dukkah.
- Place the chops in an oiled roasting dish and cook them for 20 minutes, until dukkah is golden brown