4 Serves
30 Mins
Pat the lamb loin chops dry with paper towels and season them generously with salt and pepper on both sides.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
221 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
498 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
16 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Press the lamb loin chops into the Dukkah spice blend to create an even crust on the surface of the meat.
Heat the olive oil in a large frying pan over medium-high heat until shimmering.
Sear the lamb loin chops in the frying pan for 3-4 minutes per side until a golden crust forms and the internal temperature reaches your desired doneness.
Remove the lamb loin chops from the pan and let them rest on a cutting board for 5 minutes before serving.
25
g95
g20
g
Yemeni
