These Dukkah-Crusted Lamb Chops with Cauliflower and Potato Purée are so quick and easy to prepare that you could easily serve this elegant dish on a weeknight!Jump to Recipe Print Recipe
With a Middle-Eastern twist, these Dukkah-crusted lamb chops served on a bed of cauliflower and potato purée make a flavourful and elegant meal that is perfect for this time of year.
What is Dukkah
This is such a simple dish made with ingredients that really shine. If you’re not familiar with dukkah, it is an Egyptian blend of spices, herbs, nuts and seeds that is traditionally served with bread and olive oil. I used a batch of pre-made pistachio dukkah, but you can easily make your own. Here’s a link to a dukkah recipe from the Kitchn. You’ll find that dukkah is rather versatile and it’s crunchy and aromatic properties are a perfect complement to the tender and moist lamb meat.
I served these lamb chops with some delicious cauliflower and potato purée. The purée is just as easy to make as the dukkah-crusted lamb chops, you just need to steam the cauliflower along with the diced potatoes, then when the veggies are soft you can either mash them by hand or process them in the food processor. The lamb chops are marinated briefly with a marinade of olive oil, garlic, salt and smoked pepper (if you don’t have any smoked pepper you can use regular pepper). They’re pan-seared and are done in no time at all, so you’ll want to have the cauliflower and potatoes ready before cooking the lamb.
For the Lamb:
- 8 small lamb rib chops trimmed of most of the fat
- 2 tbsp. olive oil
- 1 clove small garlic crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper I used smoked pepper
- 1 tbsp. vegetable oil
- 1/3 cup pistachio dukkah for coating both sides of chops after they are cooked. Add more if necessary
- 1 tbsp. to 2 . honey to drizzle on finished lamb chops
For the Cauliflower and Potato Purée:
- 1 head cauliflower approx. 2 lbs.
- 2 medium potatoes
- 1 clove garlic small
- 3 tbsp. unsalted butter more to taste
- salt and freshly ground black pepper to taste
- 1/4 cup chicken stock or water to thin purée
To marinate the lamb:
- Trim lamb rack from excess fat. Cut rack into single chops.
- Combine olive oil, garlic, salt and pepper in small bowl. Rub each chop with marinade and set aside at room temperature while you prepare the cauliflower and potato purée.
Cauliflower and Potato Purée:
- Break the florets off the head of the cauliflower and rinse.
- Peel, rinse and dice the potatoes, making sure that the dice is on the smaller side so that the potatoes are done at the same time as the cauliflower.
- Bring water to a boil in a large steamer pot, add the steamer insert and make sure the water doesn’t touch the insert.
- Add the cauliflower, diced potatoes and garlic clove.
- Cover and cook for about 15 to 20 minutes, or until you can easily pierce the potatoes and cauliflower with the tip of a sharp knife.
- If using a food processor, transfer half of the vegetables and process, at this point you will know if you have to add some chicken stock (or water) to thin out the purée. Add only a little at a time to avoid a runny purée.
- Add the remaining cauliflower and potatoes with the butter, salt and pepper. Process again until vegetables are smooth, if needed add more stock.
- Keep purée warm until lamb chops are ready.
For the lamb chops:
- In a large pan, heat vegetable oil over medium-high heat.
- Add half of the lamb chops to pan. Cook for 1 1/2 to 2 minutes per side, depending on thickness of chop and desired doneness. For thicker chops, it’s approximately 2 minutes per side for medium-rare.
- Transfer the lamb chops to a dish, cover with foil to keep them warm. Repeat with the remaining chops, making sure to lower the heat if pan is getting too hot.
- To coat chops, pour dukkah spice mixture into a shallow bowl. Dip both sides of the lamb chops the into the dukkah and transfer to platter.
- Drizzle honey over the chops and serve with cauliflower and potato purée.