Lamb

Spiced lamb shoulder chops with labne, honey and dukkah

Name: Spiced lamb shoulder chops with labne, honey and dukkah
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1.5kg lamb shoulder chops; 2 cups (560g) labne or natural yoghurt; 1/3 cup (115g) runny honey; Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve; ½ cup (80g) blanched almonds; ¼ cup (40g) pumpkin seeds; 20g sunflower seeds; 20g sesame seeds; 1 tsp ground sumac; ½ tsp dried oregano; ¼ tsp ground turmeric; ¼ tsp sea salt flakes; 2 tbs ground sumac; 1 tbs smoked paprika; 1 tbs coriander seeds, toasted, ground; 1½ tbs cumin seeds, toasted, ground; 1 tbs sea salt flakes; ½ tsp freshly ground black pepper; 1½ tbs finely chopped garlic; 1-2 red chillies, finely chopped; Finely grated zest and juice of 2 lemons; ½ cup (125ml) olive oil

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Spiced lamb shoulder chops with labne, honey and dukkah

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by delicious. team

delicious. team

Oct 01, 2017

Chops are finger food. It’s a messy job at times, but that’s the appeal! This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

1.5kg lamb shoulder chops
2 cups (560g) labne or natural yoghurt
1/3 cup (115g) runny honey
Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

Dukkah

½ cup (80g) blanched almonds
¼ cup (40g) pumpkin seeds
20g sunflower seeds
20g sesame seeds
1 tsp ground sumac
½ tsp dried oregano
¼ tsp ground turmeric
¼ tsp sea salt flakes

Marinade

2 tbs ground sumac
1 tbs smoked paprika
1 tbs coriander seeds, toasted, ground
1½ tbs cumin seeds, toasted, ground
1 tbs sea salt flakes
½ tsp freshly ground black pepper
1½ tbs finely chopped garlic
1-2 red chillies, finely chopped
Finely grated zest and juice of 2 lemons
½ cup (125ml) olive oil

Method

1.

For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
2.

For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven for 10 minutes or until fragrant and golden brown. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
3.

Preheat a chargrill, barbecue or oven grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
4.

To serve, spread the labne or yoghurt on a platter. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah. Serve with lemon wedges.