Dukkah-Crusted Lamb Chops

January 4, 2012
Your new year’s resolution might be to eat healthier, but that doesn’t mean you’re confined to rabbit food. We’ll be showcasing our favourite tasty yet nutritious recipes, like these juicy lamb chops using a surprise ingredient!

Masterchef Philip Vakos is a true lover and believer of Greek cuisine, and shares this easy recipe that’s perfect for family meals – using Greek hommus and dukkah dip! Ingredients 2 x 4 cutlet lamb racks (trimmed and frenched by butcher) ¼ cup pistachio dukkah 200g cherry tomatoes on the vine 1 garlic blub, cloves separated 4 Tblsp olive oil 200g tub Chris’ Delicatessen Hommus & Dukkah lemon wedges to serve Method 1. Preheat oven at 190 degrees. Brush lamb racks with oil and roll in dukkah. 2. Place lamb racks on baking dish with tomatoes and garlic. Drizzle with olive oil. Place in oven for 15-20 minutes. Remove from oven and allow to rest in warm place for 5-10 minutes. 3. Cut racks in half. To serve, smear Chris’ Hommus & Dukkah Dip in centre of each plate. Top with cutlets and scatter with tomatoes, garlic and lemon. Phil’s tip: this recipe is also really nice with chicken or salmon fillets. What’s one secret ingredient that’s always in your fridge?

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