Harissa-Spiced Lamb Chops
Succulent lamb chops marinated in fiery harissa paste and pan-seared to perfection with fresh thyme and butter. These Middle Eastern-inspired chops are finished with a sprinkle of ground cumin for an aromatic touch.
Ingredients
- •6 pieces double-rib lamb chops, frenched
- •2 tablespoons fiery harissa
- •1 teaspoon salt
- •1 tablespoon olive oil
- •2 tablespoons unsalted butter
- •2 sprigs fresh thyme
- •1 teaspoon ground cumin
- •1 piece instant-read thermometer
Cooking Instructions
- 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.
120 min
- 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.
8 min
- 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.
28 min
- 4.
Serve with ground cumin for sprinkling.
2 min
