![]() Here we had a simple mixed salad along with my Cauliflower Broccoli Tabbouleh to which I added some pistachio nuts. ![]() With rich and spicy, meaty dishes like this, I like to serve plenty of cooked and raw vegetables for balance and contrast of flavour and texture. It’s hard to give timings for how long it’ll take for your Harissa Lamb Chops to get to this stage due to differences in size, but I roasted my very thick chops for around 20 minutes, turning the oven up higher still for the final 5 minutes. The roasted red pepper at the base of my Harissa Dressing intensifies this caramelization, giving a wonderfully dark and rich layerof spicy sweetness. But it’s up to you.Ĭooking at a high heat drives off the water content in the marinade and leaves behind a crusty exterior while the inside of the meat stays tender and juicy. I prefer roasting anyway, as I find it gives more even cooking. But if they’re pretty thick, like mine, they’d do better in a hot oven. If your chops are thin, then you could cook them under a pre-heated, hot grill or even in a griddle pan. Half an hour or so before you’re going to cook your Harissa Lamb Chops, take them from the fridge and allow to come up to room temperature. Then you just cover and leave in the fridge until ready to cook. Simply pour over as much of the dressing as you need and rub well into the meat with your hands. ![]() However, even with quite large chops like these, 2 -3 hours will still give you good results. Ideally, for the best flavour, I’d say marinade your chops overnight if you can. With a batch of my Harissa Dressing it’s really just a matter of giving your raw lamb chops a good covering of it, leaving to absorb the flavours then cooking to your liking. I’m almost hesitant to call this post a recipe. I think that’s ideal for this recipe as you can really whack the heat up to get a fabulous, charred exterior without overcooking the tender meat within.ĬLICK HERE TO READ MY POST ABOUT TROUTSDALE FARM’S SHROPSHIRE BREED LAMB Their Shropshire breed lamb, grass fed and raised slowly and naturally, is full of flavour and excellent to cook with.īecause my lamb box contained mature lamb, sometimes called hoggett, the chops were pretty big. I bought the lamb box from Troutsdale Farm, not far from me here in the Staffordshire Moorlands. I’ve recently bought a lamb box, containing half a butchered lamb, and it’s been great to be able to dip into the freezer and have a wide range of cuts to choose from. Shropshires are a traditional British breed producing rich, succulent meat. ![]() While the dressing is great drizzled over falafel, salads, roasted vegetables, meat or fish, it also makes a great marinade for meat – both flavouring and tenderising it.įor these Harissa Lamb Chops, I used Shropshire breed lamb. I’ve written about and given a recipe for my Harissa Dressing here and you’ll need to make a batch of that to cook these Harissa Lamb Chops. That’s where my Harissa Dressing, based on roasted red peppers, comes in. On the other hand, subtle warm spicing that leaves just a tingle on the lips can be utterly satisfying. ![]() Too much heat can mask the intrinsic flavour of the meat which, it seems to me, is a waste. And by spicy, I don’t necessarily mean hot. I particularly like spicy food and not a week will go by when we don’t have one or two spicy meals cooked at home. Especially if it’s top quality British lamb.īut, much as I love a well flavoured, juicy lamb chop au naturel, even I sometimes want to ring the changes. For extra spice, serve with harissa spiked yogurt.Ī plain, simple roasted lamb chop is a wonderful thing. Marinaded in my easy Harissa Dressing and then fast roasted or grilled, the chops stay tender within but with a charred, caramelized exterior. Succulent and spicy, these Harissa Lamb Chops are a real feast. ![]()
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