Tunisian-Style Grilled Lamb Chops with Harissa and Roasted Peppers
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Ingredients
- 8 lamb loin chops
- 3 garlic cloves
- 2 tbsp harissa paste
- 3 red peppers, sliced
- 1 lemon, juiced
- 2 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 565 kcal
- Protein
- 34.3 g
- Carbohydrate
- 9.4 g
- of which sugars
- 6 g
- Fat
- 42.8 g
- of which saturates
- 16 g
- Fibre
- 4.1 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, half the harissa paste, half the lemon juice and 1 tablespoon of the olive oil, then rub it over the lamb chops.
- 2
Heat the oven to 200C (180C fan, gas 6). Toss the red peppers with the remaining olive oil and roast for 20 minutes, until soft and lightly charred.
- 3
Meanwhile, heat a griddle pan to high and cook the lamb chops for 4-5 minutes each side, until well browned outside and cooked to your liking inside, with the juices running clear.
- 4
Toss the roasted peppers with the remaining harissa, remaining lemon juice and the parsley.
- 5
Serve the lamb chops with the harissa peppers.
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