Ingredients
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6
Pcs. Bayara Majdoul Dates
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1/4
Cup Bayara Dates syrup
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1/4
Cup Balsamic vinegar
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5
Tbsp. Bayara Olive oil
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1
Pinch Bayara Salt
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1
Pinch Bayara black pepper crushed
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8
Pcs. Lamb rib chops
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150
g Rocket leaves
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1
Pcs jalapeño – sliced thin
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3
Cloves garlic – smashed
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1/4
Cup Bayara roasted pistachios – roughly chopped
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1
Tbsp. Bayara Arabic Mix Masala
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1/4
Cup Ghee
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Bayara Salt – to taste
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Bayara black pepper crushed – to taste
Date-Glazed Lamb Chops
- 1- For the vinaigrette: In a medium bowl, whisk together spice blend, dates syrup, vinegar and olive oil to combine. Stir in dates, 1 teaspoon salt and ¼ teaspoon pepper and let sit for at least 10 minutes.
- 2- For the lamb chops: In a sauté pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a bowl and stir in dates syrup, ghee, garlic, jalapeño, 1 teaspoon salt and ¼ teaspoon pepper.
- 3- Place lamb in a shallow dish or large re-sealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.
- 4- Heat grill or pan over medium heat and grill the lamb until cooked enough, about 3 minutes per side.
- 5- In a large bowl, toss to combine rocket leaves and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.
