Grilled Harissa Lamb Chops Yogurt Cucumber Salad Recipes

GRILLED HARISSA LAMB WITH YOGURT, MOROCCAN

Steps:

• First make the marinade:.
• In a spice grinder, crush the coriander and the cumin.
• In a small bowl, combine the harissa, lemon juice, olive oil, garlic, coriander and cumin - into a thick paste.
• Season the lamb with salt and pepper and then smear both sides of the meat with the harissa marinade paste. Cover and marinate for an hour or two.
• While the lamb is marinating, make the yogurt sauce. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Cover and refrigerate until needed.
• Before cooking, let the meat come back to room temperature. Cut the meat to fit easily onto the grill. Grill each piece of meat for five minutes per side until the lamb is charred with grill marks. Remove the meat to a plate to rest and continue with the other pieces of meat. The meat should still feel mostly raw at it's thickest point. The harder the meat is, the more it's cooked through.
• Heat oven to 350 degrees F. Place the grilled lamb on a rimmed baking sheet covered in foil and place in the oven and roast until the lamb is medium rare. Check it after about 10 minutes, but it will probably take between 15 and 30 minutes. Remove the meat from the oven and let rest for about 10 to 15 minutes. Serve with yogurt sauce and a side dish of couscous.

GRILLED LAMB CHOPS WITH A CUCUMBER & YOGURT SALAD RECIPE

Steps:

• Remove the lamb from the refrigerator and arrange on a platter. In a small bowl combine the oil, herbs, oil, salt and, pepper. Rub all sides of the chops with the oil and herb mixture. Set the platter aside to allow the lamb to come to room temperature - approximately 30 minutes.
• Preheat the grill for a few minutes until it is hot. Place the chops on the grill, as many as will fit, and close the lid. Make sure your drip tray is in place. Grill for 6 minutes. Flip the chops over, close the lid, and grill for another 6 minutes.
• Check the internal temperature of the lamb with a meat thermometer. It should read 145°F for medium rare. Remove the chops to a clean platter or cutting board and season lightly with salt. Allow to rest for at least 5 minutes before serving.
• While the lamb is resting grill the pita bread just enough to get some char marks on both sides of each piece. You can cut these into 4 triangles or wedges, as you would a pizza. Serve the lamb with the cucumber salad and pita.
• Peel the cucumbers. Halve them lengthwise and scrape some of the seeds out with a spoon and discard. Cut the cucumber halves again lengthwise. Then, slice each quarter into 1/4" thick pieces. Place the slices in a colander and sprinkle with 1/2 tsp of salt and toss. Set the colander in your sink and allow the cucumber to release their liquid and drain for 15 minutes.
• In a large bowl, mix the yogurt with the fresh dill and a pinch each of salt and pepper.
• Pat the cucumber slices with a dry paper towel to remove any excess moisture. Mix the cucumber into the yogurt and place the salad in the refrigerator until you are ready to serve with your lamb.
• Serve with grilled pita bread wedges and the lamb.

GRILLED HARISSA LAMB CHOPS + YOGURT-CUCUMBER SALAD

Steps:

• Combine harissa, garlic and olive oil in a shallow baking dish. Add lamb chops and turn to coat. Marinate at room temperature for up to 1 hour (or refrigerated up to 48 hours, just bring them to room temperature before grilling).
• Preheat grill to medium heat. Sprinkle both sides of the lamb chops generously with salt and pepper. Grill for about 10 minutes for medium-well done, flipping once, or until desired doneness (about 8 minutes for medium-rare).
• Let rest 5 minutes prior to serving.

GRILLED LAMB CHOPS WITH SUMMER SALAD

Steps:

• To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
• Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
• Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
• Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
• Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
• Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
• Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
• Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
• Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
• Very lightly salt grated cucumber and let hang in same manner.
• Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.