Lamb Chops with Harissa Recipe

Lamb Chops with Harissa Recipe

Prep Time

 

Cook Time

 

Serves

 
Lamb Chops with Harissa Recipe

Lamb Chops with Harissa Recipe. These lamb chops are marinated in harissa sauce, a hot red pepper condiment traditionally used in Moroccan cooking.

Recipe courtesy of Williams-Sonoma

Ingredients

  • 2 pounds lamb rib chops, each about 3/4 inch thick, frenched and trimmed of excess fat
  • 1/2 cup hrissa sauce, plus more for serving
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • COUSCOUS WITH ALMONDS AND CURRANTS FOR SERVING: 3 cups regular cousous (not instant)
  • 2 cups water
  • 3 tablespoons clarified butter, melted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup currants
  • 3 tablespoons minced fresh mint
  • Salt, to taste
  • RATATOUILLE FOR SERVING: 2 generous tablespoons extra-virgin olive oil
  • 2 small yellow or white onions, chopped
  • 2 eggplant, cut into 1-inch cubes
  • 4 garlic cloves, minced
  • 2 zucchini, cut into 1-inch cubes
  • 2 large green, red or yellow bell peppers, seeded and cut into 1-inch pieces
  • 8 to 10 ripe tomatoes, peeled, seeded and coarsely chopped
  • 3 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 dried bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup minced fresh basil

Preparation

  • 1 Place the lamb chops in the barrel of a vacuum marinator. In a small bowl, stir together the 1/2 cup harissa sauce and the olive oil and pour into the marinator.
  • 2 Marinate for 20 minutes according to the manufacturer's instructions. Transfer the chops to a plate and season lightly with salt and pepper.
  • 3 Preheat a grill pan over medium-high heat. Working in batches, cook the lamb chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking. Transfer the chops to a warmed plate and let stand for 2 to 3 minutes.
  • 4 Spoon the couscous onto a platter and arrange the chops on top.
  • 5 COUSCOUS: Fill a large pot with 2 quarts of water and fit with a pasta steamer insert, making sure that the water does not touch the bottom of the steamer. Cover the pot and bring the water to a boil over high heat.
  • 6 In a large bowl, whisk together the couscous and 1 cup of the water until the couscous is evenly moistened. Let stand for 5 minutes. Run your fingers through the couscous and break up any clumps into individual grains. Place the steamer insert over a baking sheet. Using a large spoon, carefully transfer the couscous to the steamer. Reduce the heat to medium-low so the water is just simmering. Return the steamer to the pot, cover and steam for 15 minutes.
  • 7 Carefully pour the couscous into a large bowl and whisk in 1/2 cup of the water, breaking up any clumps. Carefully transfer the couscous to the steamer, return the steamer to the pot, cover and steam for 15 minutes. Repeat this process one more time, using the remaining 1/2 cup water.
  • 8 Transfer the couscous to a large bowl. Whisk in the clarified butter, coating the couscous evenly and breaking up any large clumps. Add the almonds, currants, mint and salt and gently stir to combine.
  • 9 Serve with ratatouille and pass more harissa sauce at the table.
  • 10 RATATOUILLE: In a large, heavy saucepan or soup pot over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add the eggplant and garlic and sauté, stirring often, until the eggplant cubes are slightly softened, 3 to 4 minutes.
  • 11 Add the zucchini and bell peppers and continue to sauté, stirring and turning, until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.
  • 12 Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.
  • 13 Stir in the basil and remove from the heat. Transfer to a serving bowl and serve hot, at room temperature or cold.

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