Harissa-Crusted Lamb Chops with Saffron Couscous, Mango Chutney, and Raita
Triomphe - NYC
This recipe comes from Beard House chef Steven Zobel of Triomphe in NYC.
Ingredients
- 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
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 5 mint leaves, chopped
- Salt and pepper to taste
-
2 cups couscous
- 2 cups chicken stock, preferably homemade
- 1/2 teaspoon saffron, crushed
- Salt and pepper to taste
Method
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