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Harissa-Spiced Lamb Chops

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Harissa-Spiced Lamb Chops

Harissa-Spiced Lamb Chops

amanda

Equipment

  • - Cast Iron Skillet

  • - Mortar & Pestle (Optional)

  • - Kitchen Scale (Optional)

  • - Digital Food Scale

  • - Meat Thermometer (Optional)

  • - Spice Grinder (Optional)

  • - High-Heat Non-Stick Pan

  • - Oven Thermometer (Optional)

  • - Kitchen Timer / App

  • - Blender (Optional)

  • - Pastry Brush (Optional)

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

  • an instant-read thermometer

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

Serve with ground cumin for sprinkling.
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