Recipe courtesy of Anne Burrell

Roasted Lamb Chops with Harissa

  • Level: Intermediate
  • Total: 1 hr 15 min (includes standing time)
  • Active: 55 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Lamb:

Two 8-rib racks of lamb, Frenched

Kosher salt 

Extra-virgin olive oil 

Harissa:

2 red bell peppers

2 teaspoons cumin seed, toasted and ground 

2 teaspoons coriander seed, toasted and ground 

2 teaspoons fennel seed, toasted and ground 

2 teaspoons caraway seed, toasted and ground 

4 dried red chiles, coarsely chopped 

3 cloves garlic, smashed and finely chopped 

2 tablespoons red wine vinegar 

1/4 cup tomato paste 

Kosher salt 

1/2 cup extra-virgin olive oil 

Directions

  1. 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.
  2. For the harissa: Preheat a grill.
  3. 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!
  4. 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.
  5. Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. Top each lamb chop with a spoonful of harissa and serve.

Choose a topic to find related recipes.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.