Harissa-Spiced Lamb Chops

Ingredients for Harissa-Spiced Lamb Chops

• 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

How to make Harissa-Spiced Lamb Chops

Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.

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.

Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to centre of a chop (do not touch bone) registers 120 to 52°C for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.

Serve with ground cumin for sprinkling.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.