It’s been freezing in Pretoria the last few weeks and even though I’ve been cooking lots of soups, stews and curries, last night I craved something light and summery. I was just tired of all the heaviness. I wanted something that reminded me of sun, sea and brighter days and so I stopped at the butcher on my way home and got a few beautiful lamb rib chops.
I didn’t know what I wanted to do with them when I bought them but once I got home I spotted a tub of Dukkah and new I would be using the fragrant spice mix to perfume the chops. Served with a simple salad of avocado and baby spinach and deliciously creamy tzatziki, this was a phenomenal, ultra quick supper and satisfied my craving for summer.
- 8 rib chops, approximately 2cm thick
- 2 tablespoons oil
- 1 tablespoon lemon juice
- ½ cup dukkah
- 1 teaspoon salt
- Drizzle the oil and lemon juice over the chops.
- Sprinkle over the dukkah and the salt and rub into the chops, making sure they’re well covered.
- You can cook the chops on a hot braai (barbecue), grill them in a griddle pan or fry them in a very hot frying pan.
- Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.
- Remove from the heat and allow to rest for 5 minutes before serving.