Lamb Chops
These lamb loin chops have a rich and distinctive flavour. The honey gives a slightly sweet taste with a hint of earthiness from the harissa.
Ingredients
- 1 kg lamb chops you can also use mutton chops instead
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil you will extra to drizzle on the red onions
- 1/2 tsp chilli flakes or to taste
- 1 tbsp honey
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 tbsp harissa powder
- 4 garlic cloves, finely chopped
- 1 red pepper/ red capsicum blitz in food processor
- 3 tbsp fresh coriander blitz in food processor
- 1 red onion, cut in half moons
- 1/2 tsp sumac this is for the onions, not the lamb chops
Instructions
- Add all the ingredients in a bowl, except for the red onions and sumac. Alternatively you can add all the ingredients to a food processor and blitz. Mix through the marinade with the lamb chops and leave in the fridge to marinate, ideally overnight or for 4 hours.
- Put the onions in a separate bowl, sprinkle over some harissa and extra virgin oil and again leave in the fridge.
- On a griddle pan (or frying pan) add a tablespoon of oil, and turn the heat to medium. Put the lamb chops and onions on to cook on low to medium heat for 4-5 minutes.
- Turn over and grill the other side of the lamb chops for a further 4-5 minutes. Give the onions a gentle push on the pan to make sure they are not sticking. If your lamb chops are quite thick, you may need to cook it for a further 1 minute on each side until it's cooked through.
- Once the lamb has cooked through, let them rest of the dish you will serve on, sprinkle over the onions and then cover with foil tightly. Let the lamb rest for 5-10 minutes before serving.
