This green harissa sauce recipe is our go-to for spring entertaining though it's just as deliciouis year round. We use the harissa sauce anywhere from as a sauce for a roast, with lamb chops (as we've done here), and even on a sandwich.
3/4cuppacked fresh Italian parsley leaves and stems(or a mix of parsley and cilantro)
1/2cuptoasted walnut halves
1/4cuplow-sodium vegetable broth, chicken broth, or water
2mediumgarlic clovessmashed
1 1/2teaspoonsfreshly squeezed lemon juice
1/2teaspoonground cumin
1/2teaspoonlemon zest
4tablespoonsolive oildivided
kosher salt
Freshly ground black pepper
For The Lamb Chops:
12(1 1/4-inch-thick) lamb rib chopsabout 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. (Can be made up to 2 days ahead — store refrigerated in an airtight container.)
Cook The Lamb Chops: Meanwhile, season the lamb chops generously with salt and pepper and coat well in olive oil. Set a grill pan or large skillet over high heat. Add the lamb chops and cook them until lightly seared, about 3 minutes each side for medium rare (125°F). Rest the chops for a few minutes before serving with the green harissa on hte side.