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- Lamb Chops with Medjool Dates
-
- 1/2 onion, chopped
- 1/4 cup extra virgin olive oil
- 1 tsp coriander
- 1/2 tsp cinnamon, allspice and salt
- 1/4 tsp black and white peppers and ginger
- pinch saffron threads
- 2 cups water
- 1/2 cup pure honey
- 3 to 4 fresh Medjool dates, chopped
- 12 bone-in lamb chops
- 24 fresh whole pitted Medjool dates
- 40 whole roasted almonds
- 2 tbsp sesame seeds, for garnish
- Directions
- In a large pan, saute onions in olive oil. Stir in spices, water, honey and chopped dates. Cover and bring to a boil. When mixture comes to a boil, add lamb chops and let cook, uncovered, until lamb is done, about 30 to 45 minutes. Meanwhile, stuff 1 almond into each whole date, reserving remaining almonds for garnish. When lamb is done, gently add stuffed dates and cook for 1 to 2 minutes. For each serving, place 3 lamb chops and 6 stuffed dates on each plate. Top with sauce and garnish with remaining almonds and sesame seeds.
- Provided by:
- Abdel Lahrach, Andaloussia Restaurant
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