- 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
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:
- 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
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