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Reading: Pan-fried Lamb Chops with Harissa
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Foodie

Pan-fried Lamb Chops with Harissa

May 2, 2025
Rack of lamb

Ingredients:

Extra-virgin olive oil
6 double lamb chops, frenched
Kosher salt and freshly ground black pepper
Cilantro

Harissa Sauce:

2 red bell peppers
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 garlic clove
2 small fresh red chiles, chopped
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Over an open flame, place the 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.

Combine cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in a 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.

Place the lamb chops in a large bowl.  Add the Harissa and marinate for at least an hour but no more than overnight.

Sprinkle olive oil over the grill pan.  Preheat to medium-high. Add the chops to the grill pan. Cook for 8 1/2 minutes per side for medium-rare. 

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