I had my eyes opened to the deliciousness of lamb a year ago. Since then, I've been looking for different ways of preparing it. The usual suspects, rosemary and garlic, work wonderfully but I felt like making something else this time around. I was sold on this recipe as soon as I spotted the pistachios and pomegranate molasses in the ingredient list.
Dukkah is a nut and spice blend used as a dip or side dish in Egyptian cuisine. The ingredients that go into the blend vary but commonly contain coriander, cumin, sesame, salt and pepper. This recipe also calls for pistachios. It makes a nice crumbly crust with a spicy warmth that compliments the lamb really well.
Pomegranate molasses is pomegranate juice that has been reduced until it's thick and syrupy. It's often used in Middle Eastern cuisine. It can be purchased in stores, but isn't difficult to make from pomegranate juice. I used good ol' Pom, since pomegranates aren't in season right now. The pomegranate definitely brightens the dish up with its tartness.
I served the lamb with some couscous on the side. I think this will be my go-to couscous recipe from now on. The shallots and chicken broth give it a really rich "French Onion Soup"ish taste!
Recipe after the jump!