When I was growing up, fried chicken, braised pork chops with onions, smothered cubed steaks, meatloaf with mushrooms, and the occasional steak were the staples of my mother’s weeknight repertoire. Lamb never made an appearance at our Southern table. Only later when I spent my junior year of college studying in Paris, did I discover the glories of lamb. I savored it in stews like the springtime lamb Navarin, tasted my first leg of lamb roasted to a perfect rosy hue, and admired stately racks of lamb.
Those memories stayed with me so that lamb, especially chops, are among the essentials of my own weeknight meals. Recently, when a local supermarket had a special on chops I Continue reading
Following a brief trip to London, we made our way to Paris and settled in the apartment we rent. After eating out for several days across the Channel, I couldn’t wait to go to the nearby markets and buy the makings for a simple supper. I decided on lamb chops marinated in a spicy mix of harissa, lemon juice, and olive oil along with fresh herbal accents of mint and cilantro. As a garnish for the lamb, I reserved some of this marinade as a dressing for cherry tomatoes and chickpeas.
Harissa, a North African condiment made with hot red peppers, garlic, and spices, is available throughout France. At home in the States, you can find it at few groceries, but your best option might be to order it from Amazon. Although I’ve seen it in jars, I prefer the harissa paste sold in tubes like the one here. Continue reading