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.
