Lamb chops are a favorite in my family and I am always looking for new ways to shine light on gamy tasing meat . Harissa , is a spicy Middle Eastern condiment which , in this interpretaion includes store bought roasted red peppers , just a delicious addition . I always keep this sauce on hand to serve with other grilled meats and vegetables .
Photograph by Rahul Mahtani
1tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
1 small jar roasted red bell peppers , drained
2 garlic cloves
3 small fresh red chiles , chopped
1 tsp kosher salt
3 TBS extra virgin olive oil
Juice of 1 lemon
4 TBS extra virgin olive oil
12 fat lamb chops
Kosher salt and freshly ground pepper
Gather the 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 clean coffee grinder . Put the roasted bell peppers into a food processor along with the ground spices , garlic , chiles , salt , olive oil and lemon juice and pulse to puree.
When ready to eat , heat 2 TBS olive oil in each of 2 large skillets over medium heat . Sprinkle the chops on both sides with salt and pepper . Put the chops in the pan and sear for about 2 minutes on each side to brown . Serve chops with the Harissa.