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Harissa Lamp Chops, Saffron Couscous & Tomatoes

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Some call it gamy, others call it unique. But whichever camp you belong to when it comes to lamb, it is hard to deny the interesting taste profile it has. The harissa adds heat and a spicy jolt of complexity to the intense flavour of the lamb, balanced with saffron-butter couscous.

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Ingredients

  • For harissa lamb chops:
  • 6 lamb chops, frenched
  • 2 tbsp harissa
  • 1/4 tsp salt + more for seasoning
  • 1/4 tsp ground cumin
  • 2 sprigs thyme
  • Pinch black pepper, to taste
  • For saffron couscous:
  • 1 cup couscous
  • 11/4 cup chicken stock
  • 2 tbsp of butter
  • 1/4 tsp saffron
  • Pinch salt and black pepper
  • For roasted tomatoes:
  • 6 cherry tomatoes, on the vine
  • Pinch salt and black pepper
  • Olive oil

Details

Servings 2
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Pat the lamb chops dry with kitchen towels. Mix harissa, salt and ground cumin together, then coat all sides of the meat with the harissa mixture. Transfer lamb chops to a bowl, cover and marinate in the refrigerator for at least 2 hours. Bring lamb chops to room temperature before cooking.
2. For roasted tomatoes on the vine, preheat oven to 200C. Season tomatoes with a drizzle of olive oil, pinch of salt and black pepper. Bake for 10 minutes until the tomatoes are just bursting.
3. For saffron couscous, combine chicken stock, butter, saffron and pinch of salt in a saucepan. Bring it to boil and pour it over a glass dish filled with couscous. Stir well and cover with plastic wrap. Allow it to stand for 5 minutes, then fluff couscous with fork. Season with salt and black pepper to taste.
4. When the lamb chops have come up to room temperature, sprinkle thyme leaves and a pinch of salt and black pepper on both sides. Heat a little oil in a grill pan until hot, grill lamb chops for about 2 to 3 minutes each side or to your preferred doneness (120-130F for rare, 130-140F for medium rare, 140-150F for medium and 150-165F for well done). Allow lamb chops to rest for 5 minutes. Serve lamb chops on a bed of couscous and cherry tomatoes on the side.

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