Pan-Seared Lamb Chops with Preserved Lemon Harissa Relish

October 19, 2017
Photo by Rocky Luten
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
  • 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
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

I love oysters and unfussy sandwiches.