It’s my favorite time of the month!! I have got to say — I truly love being part of such a wonderful group of people. If you still haven’t heard the scoop: Paleo Pen Pals is a program designed by two lovely ladies in order to create food swaps between paleo people like you and me. It is a great way to try ingredients you’re unfamiliar with, find support within the paleo community, and most importantly make a new friend.
This month I had the pleasure of meeting Sacha. She is from Gainsville, Florida and is a truly wonderful person! We have had a lot of fun communicating this month. She blogs over at Losing It.
We must have been reading each other’s mind this month…because we both sent a spice of sorts. I was excited to find that she sent me dukkah. Quite honestly I had never heard of it before. Dukkah is traditionally an Egyptian blend of nuts, seeds, and spices. This particular blend had almonds, sesame seeds, fennel seeds, coriander, anise seeds and salt.
My initial thought was to create a crust of sorts for meat. I also knew that I would need a meat that cooked quickly since the blend is nut based. First, I thought fish….and then these babies were born. I found them at the market and they looked so great. The next step was to find a way to cook them without burning the crust. Afterall, the crust is the featured ingredient!
There are several dukkah recipes online, so if you can’t find a blend at your store…you can always make your own! Hope you give these a shot!
- 6 lamb rib chops, frenched
- salt, pepper, and garlic powder to taste
- 1 egg white
- 2 tsp. dijon mustard
- 1/2 c. dukkah blend
- 2 tbsp. coconut oil
- Preheat your oven to 450 degrees.
- Season lamb chops with salt, pepper, and garlic powder on each side.
- Heat coconut oil in a heavy duty pan over high heat.
- Add chops to pan, do in batches if necessary, and sear on both sides. Don’t cook them for very long — around 30 seconds to a full minute depending on their thickness.
- Meanwhile, beat the egg white in a small bowl until frothy. Add dijon mustard and beat some more until well combined.
- Brush egg/mustard mixture on each side of your seared chops. Sprinkle them with dukkah and press down gently.
- Line a baking sheet with foil and top with a cooling rack. Arrange chops on the rack.
- Bake in the oven for 10-15 minutes or until they’re fully cooked. You could do around 8 minutes if you like them rare.
The coriander and anise complimented the lamb very well. I think it’s safe to say I’ll be using this wonderful blend again soon! Interested in being someone’s pen pal? Visit their facebook page and complete the sign up form!!