Pan-Seared Lamb Chops with Preserved Lemon Harissa Relish

October 19, 2017
1 Ratings
Photo by Rocky Luten
  • Makes 6 large, or 14 small, rib chops & about 1 cup relish
Author Notes

This recipe is great to have in your back pocket for fall dinner parties. Using a hand blender, like the Braun MultiQuick 9, you can grind whole spices for the marinade and make a relish. —Samantha Weiss Hills

What You'll Need
  • For the lamb:
  • 1 tablespoon yogurt
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 ground smoked paprika
  • 1/4 teaspoon cinnamon
  • Canola oil
  • 14 small rib chops or 6 large chops
  • For the preserved lemon harissa relish:
  • 1 minced preserved lemon
  • 1/2 tablespoon harissa
  • 1/4 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1/4 cup minced red onion
  1. For the lamb:
  2. Make the yogurt marinade: Combine the yogurt, olive oil, and spices in a small bowl and whisk together. Slather on both sides of lamb chops. Let marinate for 30 minutes or so. (Ideally, you'd grind the spices by hand for the freshest flavor; you can use a hand blender or chopper.)
  3. In a skillet set over moderately high heat, add the oil. Once the oil begins to shimmer, add the chops (you may have to work in batches) and cook for 4 to 6 minutes, turning once, for medium rare. (Time in the pan will depend on size; I noticed that once the lamb easily came off the pan, they were ready to flip.)
  4. Transfer the chops to a platter and when they're all finished, serve with the preserved lemon harissa relish and a bed of couscous if you'd like.
  1. For the preserved lemon harissa relish:
  2. Using your hand blender, combine all ingredients in a medium bowl and refrigerate until ready to serve with the lamb.

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