Roasted Lamb Chops With Harissa
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 cloves
Garlic (smashed and finely chopped)2 tbsps
Red Wine Vinegar1 cup
Tomato PasteDirections:
1
For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone
2
This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge
3
For the harissa: Preheat a grill
4
Place the bell peppers on the grill and cook them on all sides until the skin is black and charred
5
Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool
6
HINT, HINT: This can totally be done ahead! YAY! Scrape the black charred skin off the peppers and remove the stem and seeds
7
Coarsely chop the peppers and transfer them to the bowl of a food processor
8
Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt
9
Puree until smooth
10
Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse
11
Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined
12
Taste and season with salt
13
Taste again and re-season if needed
14
Store in an airtight container until ready to use
15
To make the lamb: Preheat the oven to 250 degrees F
16
Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking
17
Coat a large saute pan with olive oil and bring the pan to medium-high heat
18
Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer)
19
If the pan begins to smoke, lower the heat
20
The chops will be beautifully browned on each side
21
Stand up the chops to brown the fat edge along each chop
22
YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook
23
Top each lamb chop with a spoonful of harissa and serve