Pan-Fried Lamb Chops with Harissa

Total Time:
1 hr 30 min
30 min
30 min
30 min

4 servings

  • Harissa Sauce:
  • 2 red bell peppers
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 garlic cloves
  • 2 small fresh red chiles, chopped
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 lemon, juiced
  • Bulgur Wheat Salad, recipe follows
  • Extra-virgin olive oil
  • 6 double lamb chops, frenched
  • Kosher salt and freshly ground black pepper
  • Cilantro
  • Bulgur Wheat Salad:
  • 2 1/2 cups boiling water
  • 1 cup medium-grind bulgur wheat
  • 1/2 lemon, juiced
  • Kosher salt
  • 1 cup dried figs
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/4 cup hot water
  • 1/2 cup smoked almonds
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • Ground black pepper
  • Lemon juice, if needed
Harissa Sauce:
  • Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.

  • Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.

  • Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.

Bulgur Wheat Salad:
  • Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.

  • Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.

  • Yield: 4 to 6 servings

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