Moroccan Spiced Lamb Chops with Harissa
D'Artagnan chef bio | Yield: Serves 4
Our Moroccan-style lamb chop recipe uses a flavorful spice rub and a generous drizzle of spicy harissa. A thermometer is best to gauge doneness.
- 1 Rack of Lamb
- 1½ teaspoons kosher salt
- 1 teaspoon sweet paprika
- ½ teaspoon sugar
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cayenne pepper
- Pinch ground cloves
- Olive oil
- 2 tablespoons harissa paste
- ¼ cup chopped fresh flat-leaf parsley
- Remove the lamb from fridge about an hour before you plan on cooking. Preheat oven to 425 degrees F.
- To a small bowl add salt, paprika, sugar, cumin, ginger, cardamom, coriander, cinnamon, allspice, cayenne, and cloves; mix well.
- Brush the lamb loin lightly with olive oil then season all over with the spice rub. You’ll use up the entire spice mixture coating the whole rack.
- Heat about a tablespoon of olive oil in a heavy oven-proof skillet over medium-high heat. Brown the lamb, fat side down, for about 2-3 minutes, then turn and brown on the other side. Move the skillet to the oven and cook until an instant-read thermometer inserted into the center of rack registers 125 degrees F for medium-rare, about 15 minutes. Remove rack to a cutting board and rest for 10 minutes.
- In a small bowl stir together harissa paste and 2 tablespoons of olive oil.
- Cut the rack between the rib bones into chops. Place chops on a serving platter and drizzle with the harissa/oil mixture and sprinkle with parsley. Serve immediately.