Harissa Spiced Lamb Chops Recipe
Moroccan chickpeas, ras el hanout, mint, chermoula
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Ingredients
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General
Lamb Chops
Moroccan Chickpeas
Chermoula Sauce
Method
Preparation
Marinate the Lamb Chops
In a bowl, mix harissa paste, olive oil, salt, and black pepper. Rub this mixture all over the lamb chops, ensuring they are well coated. Let them marinate for at least 30 minutes, preferably in the refrigerator.
Cook the Lamb Chops
Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated lamb chops on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest for a few minutes.
Prepare Moroccan Chickpeas
In a saucepan, combine cooked chickpeas, ras el hanout, and a splash of water. Heat over medium heat until warmed through. Stir in fresh mint leaves before serving.
Serve
Serve the lamb chops alongside the Moroccan chickpeas, garnished with additional mint if desired, and drizzle with chermoula sauce.