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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
Ingredients
- For the lamb:
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1 tablespoon
yogurt
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1 1/2 tablespoons
olive oil
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1/2 teaspoon
ground cumin
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1/4 teaspoon
ground cardamom
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1/4 teaspoon
ground allspice
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1/4 teaspoon
freshly ground black pepper
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1/4 teaspoon
ground ginger
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1/4
ground smoked paprika
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1/4 teaspoon
cinnamon
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Canola oil
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14 small rib chops or 6 large chops
- For the preserved lemon harissa relish:
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1
minced preserved lemon
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1/2 tablespoon
harissa
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1/4 cup
chopped mint
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1/2 cup
chopped cilantro
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1/4 cup
minced red onion
Directions
- For the lamb:
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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.)
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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.)
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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:
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Using your hand blender, combine all ingredients in a medium bowl and refrigerate until ready to serve with the lamb.
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