Dukkah Crusted Lamb Chops

1. Combine the honey and pomegranate molasses. Set aside.

2. Heat a skillet over medium heat. Add the pistachios and sesame seeds to the pan and toast the seeds, shaking or stirring occasionally, until fragrant and starting to brown.

3. Remove from the heat and let cool. Place the seeds in a food processor and grind until the consistency of coarse sand.

4. Combine the ground, toasted pistachios and sesame seeds with the coriander, cumin, and salt. Place on a plate and set aside.

5. Heat a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil to the pan.

6. Fry the lamb chops in the oil in batches, 2 minutes per side for medium-rare, or 3 minutes per side for medium. You can adjust the cooking time for the thickness of the chops and your desired doneness. Internal temperature should be at least 145F.

7. As the chops are cooked, set aside and cover with aluminum foil or place in a warm oven (set to its lowest temperature) to keep warm.

8. Take each cooked lamb chop and dip into the ground pepitas mixture on each side to give it a nice coating.

9. Drizzle with the pomegranate molasses mixture, and serve.