Name: Harissa-Spiced Lamb Chops
Cook time: 25 min
Total time: 2 3/4 hour
Yield: Makes 6 servings
Ingredients: 6 double-rib lamb chops, frenched; 2 tablespoons fiery harissa; 1 teaspoon salt; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 sprigs fresh thyme; Ground cumin for sprinkling; an instant-read thermometer

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Harissa-Spiced Lamb ChopsMartyn Thompson

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Cooks' note:

Harissa-coated lamb chops can be marinated up to 6 hours.

Recipe information

Total Time
2 3/4 hour
Yield
Makes 6 servings

Ingredients

6 double-rib lamb chops, frenched

2 tablespoons fiery harissa

1 teaspoon salt

1 tablespoon olive oil

2 tablespoons unsalted butter

2 sprigs fresh thyme

Ground cumin for sprinkling

Special Equipment

an instant-read thermometer

Preparation

Step 1
Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
Step 2
Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
Step 3
Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
Step 4
Serve with ground cumin for sprinkling.

TagsRack of Lamb Lamb Meat Main Dinner Gluten Free Keto Easy 5 Ingredients or Fewer Sear Gourmet

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