Ingredients

2 8-rib racks of lamb

kosher salt

Extra virgin olive oil

2 red bell peppers

2 tsp. cumin seed

2 tsp. coriander seed

2 tsp. fennel seed

2 tsp. caraway seed

4 dried red chilies

3 clove garlic

2 tbsp. red wine vinegar

1/4 c. tomato paste

kosher salt

1/2 c. Extra virgin olive oil

Preparation

Step 1To Prepare the Lamb Chops: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates six chops that are thicker than a normal lamb chop — YUM!!Step 2Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.Step 3To Make the Harissa: Preheat a grill.Step 4Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!Step 5Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.Step 6Add the cumin, coriander, fennel, caraway, chilies, garlic, vinegar, and tomato paste to the food processor and season with salt. Purée until smooth.Step 7Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and reseason if needed. Store in an airtight container until ready to use.Step 8To Make the Lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.Step 9Coat a large sauté pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium-rare (if you like your meat a little more well done, lower the heat and cook them a minute or two longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good!Step 10Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.Step 11Top each lamb chop with a spoonful of harissa and serve.

From: Own Your Kitchen © 2013 by Anne Burrell Buy the book