The Oscars are on tonight or maybe you prefer to wait for game night, but these will definitely steal the show. It serves a small group of 10-14. Got the room?
- 2 x 600 g pkgs lamb (Frenched, rack)
- 300 ml jar whole, sweet red peppers, drained
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 tsp. Harissa spices (spicy chili paste), divided
- 1 tbsp. lemon juice
- 2 tbsp. finely chopped parsley
- 2 tbsp. lemon zest
Pat the red peppers dry, then chop and set aside.
Preheat a fry pan over medium heat and add the oil, onion and garlic. Cook until the onion starts to brown, but stirring constantly so the garlic doesn’t burn. Stir in the peppers, tomato paste, lemon juice and 1/2 the harissa blend. Stir constantly for about 5 minutes. Pour into a blender and puree until smooth. Transfer to a medium size bowl and stir in the parsley and lemon zest. Set aside.
Trim the lamb and cut into chops. Sprinkle both sides with freshly ground pepper. Heat a grill pan over medium heat and oil the pan.
Grill the chops 4-6 minutes each side for medium rare. Brush the red pepper mixture over the pops and serve warm.
Have small plates and tons of napkins on hand. Oh yeah, chilled beverages help as well.
