Pan-Fried Lamb Chops with Harissa
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
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
Directions
- 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.