Harissa-Crusted Lamb Chops with Saffron Couscous, Mango Chutney, and Raita

Method

This recipe comes from Beard House chef Steven Zobel of Triomphe in NYC.

Lamb:

• 12 3/4-inch-thick lamb chops
• 2 tablespoons harissa
• Salt and pepper to taste
• 1 cup raita (see recipe below)
• 2 cups saffron couscous (see recipe below)
• 1 cup Major Grey’s Mango Chutney
• Handful of mint sprigs, for garnish

Raita:

• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 5 mint leaves, chopped
• Salt and pepper to taste

Couscous:

• 2 cups couscous
• 2 cups chicken stock, preferably homemade
• 1/2 teaspoon saffron, crushed
• Salt and pepper to taste

Rub the lamb chops with harissa and refrigerate for one hour.

To make the raita, combine the yogurt, lemon juice, mint, salt, and pepper in a bowl. Stir to incorporate and refrigerate until ready to use.

To make the couscous, place the dry couscous in a bowl. Combine the chicken stock, saffron, salt, and pepper in a sauce pot and bring to a boil. Be sure to season the liquid generously. Pour the hot liquid over the couscous and cover with plastic wrap. Allow to sit for 15 minutes. Fluff the grain with a fork before serving.

Meanwhile, remove the lamb from the refrigerator and season with salt and pepper. Grill the lamb to the desired doneness, or sauté in a hot pan with a little oil. Remove from pan and allow to rest 5 minutes.

To serve, divide couscous among four plates. On each plate, arrange 3 lamb chops over a bed of couscous. Garnish with mint sprigs, and serve with the raita and chutney.

Yield

4 servings