½ c unsalted natural pistachios, shelled
2½ T toasted sesame seeds
1 T ground coriander
2 ¼ t ground cumin
½ t sugar
¼ t salt
1 T pomegranate molasses
1 T honey
16 small lamb rib chops, well trimmed
1 T vegetable oil
Make dukkah: Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside.
Whisk pomegranate molasses and honey in small bowl; set aside.
Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.