Lamb Chops with Dukkah Crust

The Ideas Kitchen, September 24, 2022

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Lamb Chops with Dukkah Crust

What do you get when you mix Greek with Egyptian at an Australian BBQ? The answer is Chef Shellie Froidevaux’s Lamb Chops with Dukkah Crust! This simple twist on a traditional lamb cutlet is roasted in the Panasonic NN-CD58J 3-in-1 Convection Microwave Oven to develop a beautifully golden crust that adds flavour and texture to an iconic BBQ favourite.

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Author: Chef Shellie Froidevaux

Ingredients

2 x 8 cutlet racks of lamb
2 tbs plain flour
2 eggs
½ cup dukkah
Mint leaves to serve
Pomegranate seeds to serve
Greek yoghurt to serve

Instructions

Preheat oven on convection 180C.
Place flour, and dukkah in separate shallow bowls. In another shallow bowl, lightly beat the eggs. Take one lamb rack and coat in flour, then dip into the egg and finally coat in dukkah. Use your fingertips to push the dukkah into the lamb. Place on the enamel tray lined with baking paper. Repeat with the other lamb rack.
Place enamel tray on glass dish in the oven and roast for 20 minutes for medium-rare, or longer to your liking.
When the lamb is cooked, remove from oven. Transfer to a chopping board and allow to rest for 5-10 minutes.
Cut lamb rack into cutlets, place on a serving dish and top with dollops of Greek yoghurt, mint leaves and pomegranate seeds.