Harissa-spiced Lamb Chops With Chickpea Mash
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the chickpea mash
- 1 1/2tablespoons lemon juice
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 800grams chickpeas, drained and rinsed
- 2tablespoons coriander leaves, finely chopped
For the lamb
- 1 lemon, finely grated zest
- 50grams white breadcumbs, fresh
- 1tablespoons harissa paste
- 2tablespoons coriander, leaves, finely chopped
- 8 lamb loin chops
- 2tablespoons olive oil
- 4 pinches salt
- 1 pinch freshly ground black pepper
- 1tablespoons olive oil
- 2tablespoons extra virgin olive oil
- 300grams salad (to serve)
Description
With spices and store cupboard ingredients, midweek lamb chops can be turned into something really special.
Method
Step 1 of 5
Place the breadcrumbs, zest, harissa, coriander, and olive oil in a bowl, season, and stir well to combine evenly.
Step 2 of 5
Preheat the grill on its medium setting. Place the chops on a foil-lined baking tray and grill on one side for 8 minutes. Turn and press the breadcrumb and harissa mixture onto the uncooked side of each chop. Grill for a further 8 minutes.
Step 3 of 5
Meanwhile, make the chickpea mash. Heat the oil in a saucepan over a medium heat, add the onion, and fry for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chickpeas, lemon juice, and extra virgin olive oil, and gently heat.
Step 4 of 5
Remove from the heat and mash roughly with a potato masher; it should not be smooth. Stir in the coriander and season generously.
Step 5 of 5
Serve the chops with the chickpea mash and a dressed tomato salad.
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