Spicy Lamb Chops with Harissa Mayo

5 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, smashed and peeled
2 tbsp chopped flat leaf parsley
1 tbsp chopped cilantro
1 tbsp ground cumin
1 tsp paprika
1/2 tsp kosher salt
8 rib lamb chops about 3 oz each (Frenched or trimmed of fat along the bone if desired)

Harissa Mayo (recipe follows)

1. For the lamb, in a shallow medium nonreactive dish, whisk together the olive oil, lemon juice, garlic, parsley, cilantro, cumin, paprika, and salt. Add the lamb chops and turn several times to coat well. Marinate 45 minutes at room temperature or up to 6 hours in the fridge.)

2. To grill, remove the lamb from the marinade. Oil a grill rack and arrange it 4 to 5 inches from the heat source Prepare the grill for a hot fire. Or use a stove top grill pan or heavy skillet set over medium high heat. Grill the chops about 2 to 3 minutes per side or until charred on the outside and rosy pink inside. Use a small sharp knife to make a slit in the chops to see how done they are.

3. To serve, top each chop with a dollop of the Harissa Mayo and if desired, sprinkle chops with some cilantro. Serves 2 with 4 chops each or 4 with 2 chops each

Harissa Mayo
1/2 cup good quality purchased mayonnaise (such as Hellman’s)
Generous 1 tsp Harissa
2 tsp lemon juice
1 /2 tsp ground cumin
1 /2 tsp ground coriander
4 tsp chopped cilantro plus extra for garnish if desired

1. In a small bowl, whisk the mayonnaise with the harissa, lemon juice, cumin, coriander and cilantro until well blended. Spoon the mayo into a serving bowl. Makes about 1 /2 cup.

Copyright Betty Rosbottom 2018