Dukkah-crusted lamb chops with pomegranate molasses from Bon Appétit Magazine, December 2007 (page 62) by Carla Snyder and Meredith Deeds

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Notes about this recipe

  • peaceoutdesign on May 11, 2023

    This was a tasty combo. I would like to try searing the lamb with the dukkah encrusting it prior. The pomegranate molasses with honey reminded me of a balsamic reduction, just a bit tangier, I used some of this on roasted beets and goat cheese.

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