Salt & Wind Travel

Seared Lamb Chops with Green Harissa Recipe

It’s the little things. Like, say, no traffic on the way across town. And just like the little things make your proclivity for road rage less of an issue, so do the little things make a huge difference in the kitchen. There are those sauces and recipes that you just know are home runs and this Green Harissa Sauce is one such recipe.

We first used the Green Harissa as part of a squash recipe but we’ve since paired it with everything from roasted potatoes to carrot risotto and these lamb chops. It looks like a pesto but tastes like amazing-ness and is our secret (well, not so secret anymore) go-to sauce for any and everything.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Lamb chops with spring salad and harissa sauce
Seared Lamb Chops with Green Harissa Recipe

Seared Lamb Chops with Green Harissa Recipe

This Seared Lamb Chops with Green Harissa Recipe is our go-to for spring entertaining and we use the harissa sauce anywhere from as a sauce to a dip and even on a sandwich.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings
Calories 805 kcal

Ingredients
  

For The Green Harissa Sauce:

  • 1 medium jalapeño
  • 1 1/2 cups packed baby spinach or baby chard
  • 3/4 cup packed fresh Italian parsley leaves and stems (about 1 ounce)
  • 1/2 cup toasted walnut halves
  • 1/4 cup low-sodium vegetable broth, chicken broth, or water
  • 1 medium garlic clove smashed
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon lemon zest
  • 4 tablespoons olive oil divided
  • kosher salt
  • Freshly ground black pepper

For The Lamb Chops:

  • 12 (1 1/4-inch-thick) lamb rib chops about 2 1/2 pounds total

Instructions
 

  • Make The Green Harissa Sauce: Turn a gas burner on medium heat and char the jalapeño, turning frequently, until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeños and remove the seeds and ribs.
  • Combine the jalapeños with all the harissa ingredients except 2 tablespoons of the olive oil in a food processor or blender and blend, scraping down the sides as needed, until smooth. Taste and add salt and pepper as desired. Transfer to a bowl and add remaining 2 tablespoons of olive oil and stir to help loosen the sauce.
  • Cook The Lamb Chops: Meanwhile, season the lamb chops with salt and pepper. Spray a grill pan or large skillet with cooking spray and heat it over high heat. Add the lamb chops and cook them until lightly seared, about 3 minutes each side for medium rare. Serve each chop over a dollop of the green harissa.

Nutrition

Serving: 6 servingsCalories: 805kcalCarbohydrates: 4gProtein: 71gFat: 55gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gCholesterol: 224mgSodium: 285mgPotassium: 1108mgFiber: 2gSugar: 1gVitamin A: 1817IUVitamin C: 25mgCalcium: 83mgIron: 7mg
Keyword lamb chops sauce, moroccan green harissa, vegetarian herb sauce
Tried this recipe?Mention @saltandwind or tag #swsociety!

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