Marinated American lamb chops with rosemary & garlic on a plate


Pecan Dukkah:

  • 1 cup pecans, chopped
  • 1/2 cup white sesame seeds
  • 1 tablespoon ground white pepper
  • 1 tablespoon coriander powder
  • Salt, as needed

Salsa Verde Marinade:

  • 2 cups olive oil
  • 1 cup parsley, chopped
  • 1 lemon, zest and juice
  • 1/2 cup cilantro
  • Ground black pepper, as needed
  • 1 shallot, brunoised
  • 1 American Lamb loin roast, cut into T-bone chops
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 eggplant, halved
  • 1 bunch spring onions, whole


For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside. 

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables.  Season with salt and pepper; marinate for 4 to 24 hours. 

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade. 

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl.  Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes. 

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.