Middle-Eastern Lamb Chops and Hummus

Name: Middle-Eastern Lamb Chops with Coriander Potatoes, Jeweled Salad, and Hummus
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Grass-fed Lamb chops; 20 Grams of Sliced pistachios; 10 Grams of Sesame seeds; 2 Grams of Cumin seeds; 2 Grams of Coriander seeds; 2 Grams of Arabic mix masala; 500 Grams of New potatoes; 2 Piece of Garlic cloves; 1 Piece of Small red chilli; 15 Grams of Fresh coriander; 2 Grams of Lemon pepper seasoning; 1 Piece of Pomegranate; 20 Grams of Fresh zaatar; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 1 Piece of Red onion; 20 Grams of Pomegranate molasses; 4 Grams of Sumac; 200 Grams of Hummus

with Coriander Potatoes and Jeweled Salad

Dukkah is a crunchy and flavourful blend of nuts, seeds, and spices that hails from Egypt – a perfect pairing for lamb.

24 Reviews

Cals 1655 · Prot 53 · Carbs 114 · Fat 113

Chef's choice

45 min

Middle-Eastern Lamb Chops with Coriander Potatoes, Jeweled Salad, and Hummus

Dukkah is a crunchy and flavourful blend of nuts, seeds, and spices that hails from Egypt – a perfect pairing for lamb.

24 Reviews

Cals 1655 · Prot 53 · Carbs 114 · Fat 113

Chef's choice

Ingredients

Lamb

Grass-fed Lamb chops

450 Grams

Sliced pistachios 2*

20 Grams

Sesame seeds 3*

10 Grams

Cumin seeds

2 Grams

Coriander seeds

2 Grams

Arabic mix masala

2 Grams

Roast Potatoes

New potatoes

500 Grams

Garlic cloves

2 Piece

Small red chilli

1 Piece

Fresh coriander

15 Grams

Lemon pepper seasoning 13*15*

2 Grams

Jeweled Salad

Pomegranate

1 Piece

Fresh zaatar

20 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Red onion

1 Piece

Pomegranate molasses

20 Grams

Sumac

4 Grams

To serve

Hummus 3*

200 Grams

Allergens

*2 Tree Nuts, *3 Sesame Seeds, *13 Mustard, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	6918 / 1655
Fats (g)	113
of which saturated (g)	30
Carbohydrates (g)	114
of which sugars (g)	26.6
Fibers (g)	21.8
Proteins (g)	53.4
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make dukkah

Preheat the oven to 220°C/200°C fan.
Heat a frying pan to a medium high heat.
Add the sliced pistachios, sesame seeds, cumin seeds, coriander seeds, arabic mix masala.
Dry toast for 1-2 min until slightly smoky and fragrant.
Add to a pestle and mortar and grind until you reach a finer chunky texture. Set the dukkah aside.

Tip! Don't have a pestle and mortar? Add the contents to a sandwich bag and lightly crush or bash using a heavy object.

2 Prep

Slice the new potatoes into wedges, skins on.
Peel and finely chop the garlic.
Deseed and finely slice the red chilli (spicy!).
Finely chop the coriander, stems included.

Tip! Sensitive to spice? Deseed the chilli and use only a small amount

3 Roast potatoes

Line a baking tray with parchment paper.
Add the potatoes with a good drizzle of olive oil, and a pinch of salt.
Roast in the oven for 20-25 min until golden and cooked through.
Stir in the lemon pepper seasoning, garlic, fresh coriander, and red chilli (spicy!).
Return to the oven for another 2-3 minutes until fragrant.
Remove and set aside.

4 Make salad

Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down.
Hit the skin with a wooden spoon, squeezing to release them. Discard the shell and membrane.
Strip the zaatar leaves. Slice the cherry tomatoes into quarters.
Slice the cucumber into half moons. Thinly slice the red onion.
In a bowl, combine the vegetables with the pomegranate molasses, sumac, a pinch of salt, and a drizzle of olive oil.

Tip! Fresh zaatar can be quite sandy, so make sure to wash it thoroughly in cold water before using.

5 Fry lamb chops

Pat the lamb chops dry with paper towels.
Add a touch of oil on each side and season with a pinch of salt on each side.
Heat a large non-stick frying pan over a medium-high heat.
Once hot, add the lamb chops.
Fry for 3-4 min on each side, or until cooked to your liking.
Once cooked, press the lamb chops firmly into the dukkah, coating on both sides.

6 Serve

Divide the hummus between the plates.
Top with the roast potatoes, lamb chops, and any extra dukkah on top.
Serve the Dukkah-Spiced Lamb Chops with Coriander Potatoes on the Hummus with Jeweled Salad alongside.