Dukkah-Crusted Lamb Chops with Pomegranate Molasses

My friend made this for our dinner party featuring foods from countries that begin with the letter E. , hence Eygptian. This was absolutely the best way to have lamb. I am going to try it with a leg of lamb.

• linda.barrettoburns3819

• Ontario Canada

• 12/23/2016

Great for a cocktail party even after it sits for a while. Trim the lamb well for little lollypop bites that are easy to eat without knife and fork.

• las243

• 10/15/2014

I made this the first time for a dinner party. I am brave--but it was superb. Since then I served as an appetizer at a Christmas party--it disappeared in 15 minutes flat, dinner for 4. Each time we licked our fingers. It is so good.

• Soniabb

• Washington DC

• 2/28/2014

I covered the rack of lamb with the dukkah and seared it on the stove, then placed the whole pan into the oven (set at 400) until the meat registered 120 on the digital thermometer. After resting for about seven minutes, I sliced the lamb chops and arranged them on a large platter and drizzled the pomegranate molasses all over and then sprinkled with pistachios & pomegranate seeds. Everyone loved this appetizer! The molasses is easy to make, but does take a lot of time. Take it off the heat before it's too thick, as it will thicken after you remove it from the heat. I stored the molasses in a jelly jar. It hardened a bit, but just placing the jar (lid off) into a pot with water and warmed on the stove softened it to use again. It really can go on almost anything.

• yuckylucky

• Wyckoff, NJ

• 1/12/2014

I'm not giving a fork rating because I didn't make lamb chops; I used the rest of the recipe on salmon steaks, which I broiled, which were DELICIOUS. I halved the recipe and made 2 steaks, so I had plenty of the dukkah mixture left over... can't wait to find out how it tastes on something else! Definitely will be making this again.

• katastrophe

• Washington, DC

• 8/19/2012

I've served epicurious recipes for most of my dinner parties for more than 10 years. Last night my friends & family agreed that this was the best meal they've ever had. Will make it again & again....was super easy with high style points. Dukkah also good as a salad fixing, or with bread & olive oil.

• Anonymous

• San Francisco

• 11/5/2011

I make this every year, for the holidays... we substitute fish, as our family doesn't really eat much meat... this preparation is really wonderful as a baked dish with salmon or mahi!

• remyinheaven

• los angeles

• 12/11/2010

Absolutely delicious! I skipped the salt, sugar and honey--enough salt with the pistachios and sweetness with the pomegranate molasses. I also seared the lamb first in a pan and then put in oven at 400 for about 10-15 minutes--depends on how thick the lamb pieces are. Served with polenta mixed with parmesan and roasted slices of Hokkaido pumpkin. The leftover dukkah (I made extra) tasted great sprinkled on the polenta, too.

• zaki1

• Munich, Germany

• 11/15/2010

This was fantastic. Definitely follow cook from Santa Monica's tips -- I finished slightly faster in oven for a more rare chop. Served with roasted carrots and couscous with lemon zest and mint. People went nuts. Great for a dinner party.

• Anonymous

• Brooklyn

• 3/14/2010

It definitely needs salt. Fortunately I was searing in batches so the second batch was better than the first. I might do half salted pistachios and half unsalted the next time.

• Anonymous

• New York City

• 3/29/2009

I just made this dish for my boss and she LOVED it! I cooked it as suggested by the cook from santa monica. I like that method better because it adds more flavor to the nuts. This is a very simple yet elegant entree. If you live in the sticks like I do, look up a recipe for the pomegranate molasses online. It's really easy to make.

• hikerkaren

• Montana

• 6/2/2008

I served this over the holiday they were amazing. Everyone at the party told us they were the best they have ever had. Even the kids loved them. I sprinkled them with finely chopped cilantro before the molasses-the green and red mix looked great.

• Anonymous

• Summit, NJ

• 1/29/2008

Excellent recipe - my guests loved absolutely loved it. I did make some adjustments: I pan-seared the frenched rack of lamb (after seasoning with salt, pepper, olive oil) for 4 minutes each side. Then I coated with more olive oil and pressed the dukkah over the rack. Roast in the oven at 400 degrees for about 25 minutes (135 degrees for medium rare) and cut into individual chops. Served with drizzle of molasses/honey and extra dukkah on the side. It was a hit!

• Anonymous

• santa monica, ca

• 1/1/2008

So easy and so good. I used loin chps but rib chops would be better.

• Anonymous

• Frisco, TX

• 12/8/2007

This recipe was so easy and absolutely delicious. I'd never made Dukkah before, but it's so simple and the flavor is unique and complex. I recommend this recipe to anyone who wants something sophisticated by fast.

• Anonymous

• Houston, Tx

• 11/28/2007