4 servings kosher salt and pepper black freshly ground
6 double lamb chops
1 teaspoon juice of lemon
4 servings juice of lemon
2 tablespoons olive oil extra-virgin
3 tablespoons olive oil extra-virgin
4 servings olive oil extra-virgin
2 bell peppers red
2 small chiles fresh red chopped
0.3 cup water hot
2.5 cups water boiling
Equipment
food processor
bowl
frying pan
plastic wrap
grill pan
Directions
Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder.
Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare.
Serve the chops with the harissa and the Bulgur Wheat Salad.
Garnish with cilantro.
Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
Fluff bulgur and stir strained figs and almonds.
Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.
