Skip to main content
Epicurious
Gourmet

Harissa-Spiced Lamb Chops

5.0

(5)

Image may contain Cutlery Spoon Food Dish Meal and Steak
Harissa-Spiced Lamb ChopsMartyn Thompson

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Cooks' note:

Harissa-coated lamb chops can be marinated up to 6 hours.

Recipe information

  • Total Time

    2 3/4 hour

  • Yield

    Makes 6 servings

Ingredients

6 double-rib lamb chops, frenched
2 tablespoons fiery harissa
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
Ground cumin for sprinkling

Special Equipment

an instant-read thermometer

Preparation

  1. Step 1

    Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.

    Step 2

    Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.

    Step 3

    Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.

    Step 4

    Serve with ground cumin for sprinkling.

TagsRack of LambLambMeatMainDinnerGluten FreeKetoEasy5 Ingredients or FewerSearGourmet
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.