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Charred lamb rib chops

Charred lamb rib chops

Charred lamb rib chops
with aromatic dukkah

Recipe by: Clement Pedro

Serves: 6
Preparation time: 15-20 min
Cooking time:  4 hours + 15min
 
1kg Lamb rib chops
Salt and freshly ground black pepper to taste
3 garlic cloves
1 lemon zested
1t chilli flakes
Rosemary spring
 
For the dukkah:
 
100g Hazelnuts
4T sesame seeds
1T coriander seeds
1T cumin seeds
Salt and freshly ground black pepper to taste
30g Parsley
1 Lemon
Sumac
Yoghurt
 
Place the chops in a mixing bowl along with the salt, freshly ground black pepper, garlic cloves, lemon zest and chili flakes. Allow it to marinade for 30 minutes before grilling on a griddle pan for about 4 minutes a side of 5 minutes a side if you prefer it more done. Season with extra salt if needed.
 
For the dukkah: Toast the hazelnuts, sesame seeds, coriander seeds and cumin seeds in a pan until toasted and fragrant. Place the ingredients in a food processor and pulse until a fine sprinkle is formed.
 
Serve the lamb with the dukkah sprinkled over along with fresh parsley, a squeeze lemon and sumac sprinkled over yoghurt on the side.  

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