Pan-Seared Lamb Chops with Preserved Lemon Harissa Relish

By Samantha Weiss Hills
October 19, 2017
5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Makes: 6 large, or 14 small, rib chops & about 1 cup relish

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
  1. 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.)
  2. 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.)
  3. 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.

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. Using your hand blender, combine all ingredients in a medium bowl and refrigerate until ready to serve with the lamb.

More Great Recipes: