GRILLED HARISSA LAMB CHOPS + YOGURT-CUCUMBER SALAD
#Dinspiration: Juicy grilled lamb chops with a quick and flavourful 3-ingredient marinade. The cucumber-yogurt salad cools and serves as both a side and a sauce.
Provided by Jennifer Pallian BSc, RD
Categories Dinner
Time 20m
Number Of Ingredients 5
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.
HARISSA GRILLED LAMB CHOPS WITH A FRESH APRICOT-SERRANO SALSA
Provided by Teri & Jenny
Number Of Ingredients 12
Steps:
- Preheat grill or grill-pan to medium-high heat.
- Salsa: Place all ingredients into a mixing bowl and toss together until well combined. Season with salt and pepper, gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.
- In a small mixing bowl whisk together the harissa and coconut oil. Brush mixture onto both sides of the chops and generously season with salt and pepper. Allow chops to sit for 15 minutes.
- Brush grill top with oil and grill chops (about 1 inch apart) for 4 to 5 minutes on each side.
- Remove from heat when the chops' internal temperature reaches between 130-135 degrees and let rest for 5 to 7 minutes for medium doneness. Lightly season with salt and pepper. Serve with apricot-serrano salsa.
Nutrition Facts : Calories 472 kcal, Carbohydrate 12 g, Protein 57 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 171 mg, Sodium 439 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
GRILLED HARISSA LAMB CHOPS
I love the Mediterranean flavors of these grilled harissa lamb loin chops marinated with fresh lemon juice, garlic, cumin and harissa.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 2 chops, Calories 200 kcal, Carbohydrate 2 g, Protein 29 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 149 mg, Fiber 1 g, Sugar 1 g
GRILLED HARISSA LAMB CHOPS RECIPE
Grilled to the juiciest perfection, burning hot as it's seasoned with a hot chilli pepper paste! Harissa lamb chops recipe is as good as this one!
Provided by Dolores Morris
Categories BBQ & Grilled
Time 20m
Yield 4
Number Of Ingredients 6
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 degrees F for medium-rare, or longer if you like your meat more well done.
Nutrition Facts : ServingSize 4.00, Sugar 0.00
ROASTED LAMB CHOPS WITH HARISSA
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.
- For the harissa: Preheat a grill.
- Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!
- Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.
- Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.
- Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.
- To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.
- Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.
- Top each lamb chop with a spoonful of harissa and serve.
PAN-FRIED LAMB CHOPS WITH HARISSA
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 30
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 LOIN CHOPS
Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Provided by France C
Categories Meat and Poultry Recipes Lamb Chops
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chops with salt and pepper.
- Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g
HARISSA-SPICED LAMB CHOPS
On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.
Yield Makes 6 servings
Number Of Ingredients 8
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.
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