Harissa Lamb Chops with Garlic Yoghurt & Lime
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Harissa Lamb Chops with Garlic Yoghurt & Lime
Recipe by Courtney Roulston
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
8 Coles lamb loin chops
Sea salt and black pepper, to taste
1 tsp ground cumin
1 tbsp harissa paste
1 tbsp extra virgin olive oil
1 tbsp honey
1 cup thick Greek yoghurt
1 clove garlic
1 large lime
6 whole pickled chillies from a jar
Method
Heat a large, heavy-based frying pan over medium-high heat. Rub the lamb chops with cumin, harissa paste, olive oil, and a pinch of salt and pepper.
Cook the chops for 2–3 minutes per side until fragrant and the fat begins to render. Remove from heat, drizzle with honey, and set aside to rest for a couple of minutes.
Place the yoghurt in a mixing bowl and grate in the garlic using a microplane. Squeeze in the juice from a quarter of the lime and stir through a pinch of salt.
Spread the yoghurt onto a large serving plate. Arrange the chops over the yoghurt and spoon over any pan juices. Scatter with pickled chillies and serve with lime wedges.
