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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Lamb Chops with Harissa

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Lamb Chops with Harissa Empty Grilled Lamb Chops with Harissa

    Post by Lobo Sat 16 Jan 2016, 7:09 pm

    Grilled Lamb Chops with Harissa Img79l
    Grilled Lamb Chops with Harissa
    Grilled Lamb Chops with Harissa Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    These lamb chops are marinated in harissa sauce, a hot red pepper condiment traditionally used in Moroccan cooking. A vacuum marinator makes fast work of infusing the meat with deep, rich flavor.






    • 78

    Ingredients:


    • 2 lb. lamb rib chops, each about 3/4 inch thick,
        frenched and trimmed of excess fat
    • 1/2 cup harissa sauce, plus more for serving
    • 2 Tbs. olive oil
    • Salt and freshly ground pepper, to taste
    • Couscous with almonds and currants for serving
    • Ratatouille for serving

    Related Recipes


    Directions:

    Place the lamb chops in the barrel of a vacuum marinator. In a small bowl, stir together the 1/2 cup harissa sauce and the olive oil and pour into the marinator. Marinate for 20 minutes according to the manufacturer's instructions. Transfer the chops to a plate and season lightly with salt and pepper.

    Preheat a grill pan over medium-high heat. Working in batches, cook the lamb chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking. Transfer the chops to a warmed plate and let stand for 2 to 3 minutes.

    Spoon the couscous onto a platter and arrange the chops on top. Serve with ratatouille and pass more harissa sauce at the table. Serves 4.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 4:55 pm