Dukkah Spiced Lamb With Creamed Feta Recipes

Steps:

• Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 minutes.
• Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 minutes to marinate.
• Using a fork, mash the feta in a bowl, stir in the yoghurt and mint, and season with black pepper.
• In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.
• Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta.

Steps:

• Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
• Whisk pomegranate molasses and honey in small bowl; set aside.
• Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
• * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.