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Serves 8

A flavorful Egyptian blend of nuts, seeds, and spices such as coriander and cumin, dukkah perfectly suits petit lamb rib chops. Choose rib chops that are well trimmed, which makes them easy finger food. Use a food processor to grind the seeds, then with the motor running, drop the nuts through the feed tube so they don’t turn to powder. Sumac is available at Middle Eastern markets.

Canola oil (for the pan)
¼cup raw hazelnuts
¼cup raw pistachios
2tablespoons sesame seeds
2tablespoons coriander seed
1tablespoon cumin seed
1teaspoon ground sumac
Salt and pepper, to taste
16lamb rib chops (about 2 pounds)
Small bunch fresh mint or micro greens (for garnish)

1. Set the oven at 350 degrees. Have on hand a small baking dish. Oil a broiling pan.

2. Spread nuts in the baking dish and toast in the oven for 5 minutes or until golden; cool.


3. Turn on the broiler.

4. In a small skillet over medium heat, toast the sesame seeds, stirring often, for 5 minutes or until golden. Transfer to a bowl.

5. In the same skillet, toast the coriander and cumin seeds, stirring often, for 2 minutes or until fragrant; cool.

6. In a food processor, pulse the coriander, cumin, sumac, salt, and pepper to form a coarse powder. With the processor running, drop in the nuts. Work briefly to keep some coarse pieces.

7. Add the nut mixture to the sesame seeds and stir well. Taste for seasoning and add more salt and pepper, if you like.

8. Sprinkle the lamb chops with salt and pepper.

9. Arrange the lamb in one layer in the broiling pan. Broil 6 inches from the element for 3 minutes on a side for medium (1 minute longer on each side for well done). Transfer to a platter and sprinkle both sides of the chops with the dukkah. Garnish with mint or greens.

Valerie Ryan

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