Dukkah crusted lamb chops with mint and pomegranate salad Recipe from Hill Street Grocer, Tasmania

Ingredients

• 3 tbsp olive oil
• 6 tbsp hazelnut dukkah (see below)
• 8 large lamb chops or cutlets
• 1 handful mint leaves
• 4 tbsp pomegranate seeds
• 1 preserved lemon, skin only, julienned
• ½ lemon, juiced
• 1¾ cups hazelnuts
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1¼ cups sesame seeds
• 2 tsp sea salt flakes
• 2 tsp freshly ground black pepper