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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
- 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.)
- 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.)
- 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
- Mix all ingredients in a medium bowl and refrigerate until ready to serve with the lamb.