Grilled Harissa Lamb Chops Yogurt Cucumber Salad Recipes

GRILLED HARISSA LAMB CHOPS

Steps:

• Place the lamb chops in a large bowl and squeeze the lemon juice over them.
• Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste.
• Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.
• Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium-high heat.
• Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

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.

PAN-FRIED LAMB CHOPS WITH HARISSA

Steps:

• Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
• Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
• Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.
• Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
• Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.

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 LAMB CHOPS WITH YOGURT AND MINT

Steps:

• Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
• Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.

HARISSA-SPICED LAMB CHOPS

Steps:

• 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 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.
• Serve with ground cumin for sprinkling.