Grilled Lamb Chops with Harissa and Grilled Peach and Arugula Salad
Isn’t summer supposed to be the season of leisure? In my case it is quite the opposite! When I announced the “Grill It!” event this month, I had big plans. There were dreams of grilling at least twice a week. There were plans to grill everything – fruits, meat, seafood, vegetables, pizza – you name it! Even a jalapeno corn bread from one of my Grilling books was going to be tried out. It turns out that I was getting way ahead of myself as usual. Half a month is already gone by since the announcement, with hardly any grilling. But it is better late than never, right? I got a good start on Sunday and I am definitely going to try and continue this Grill fest. It is doubtful that I will ever get to that corn bread, but I sure am going to try.
I’ve had my eye on the cast-iron Le Creuset Reversible Grill & Griddle for a while. Spending $150 on a stovetop grill when all we need to do for grilling is to take an elevator up to the terrace was not justifiable. That is when I saw this cute little Cast Iron Single Burner Reversible Grill/Griddle by Emerilware at Williams-Sonoma on sale for $19.99! Now that is a deal you can’t pass up, right? I am absolutely in love with this grill! We grilled lamb chops on it, 6 chops fit perfectly on this small grill. We have a Calphalon non-stick grill pan, which we’ve been using for indoor grilling, but apart from the grill marks on the food, it really is just a glorified sauté pan. But this one is just awesome! Lamb chops turned out perfectly grilled, charred outside and perfectly juicy and moist inside.
To go with these lamb chops I made Harissa for the first time! From Wikipedia:
Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. Harissa is used both as a condiment and as an ingredient in recipes. It has been described as an important item in Tunisian cuisine[1]. Harissa is also used in a few recipes of other North African cuisines, namely Morocco, Algeria and Libya [2], though it is often treated as a condiment to be served on the side. In France, couscous is generally served with Harissa sauce.
Ever since I saw the cutie pie chef Tyler Florence making Harissa on TV, I’ve been dying to try this out. I followed Tyler’s recipe pretty much exactly, halving the ingredients, but I used a very hot Habanero pepper instead of the 1 small red chili suggested in the recipe. So my harissa was very spicy. I am sure Tyler couldn’t handle that much heat. Also, I thought the spices (cumin + coriander + caraway) were a little too overpowering, so I’ve reduced the amount of spices in the recipe below.
To complete the meal, I made an arugula salad with grilled peaches. The slightly caramelized peaches went so well with the bitter arugula greens and the spicy Harissa. Harissa sauce did double duty, acting as the main ingredient in the salad dressing as well, of course I it had to be toned down with some honey and balsamic vinegar and some mint syrup for the salad dressing. Altogether, this was a true gourmet dinner, if I must say so myself!
Harissa
Original recipe: http://www.foodnetwork.com/recipes/tylers-ultimate/pan-fried-lamb-chops-with-harissa-recipe/index.html
Ingredients
- 1 red bell pepper
- ¼ tsp cumin seeds
- ½ tbsp coriander seeds
- ¼ teaspoon caraway seeds
- 1 garlic clove
- 1 small fresh red chile, chopped
- 1/2 tsp kosher salt
- 1 ½ tbsp extra-virgin olive oil
- 1/4 lemon, juiced
Method
Roast the bell pepper on open flame on the stove till the skin is completely charred. Place it in a bowl and cover and let rest for 10 minutes. Scrape charred skin off the pepper and cut into thin strips.
Place the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in a spice grinder. Place all the ingredients in a food processor and pulse to puree.
Grilled Peaches and Baby Arugula Salad
Ingredients
- 4 cups baby arugula
- 1 large peach, pitted and quartered (apricot, plum etc will also work)
- 2 tbsp toasted pine nuts
- Dressing
- 1 tbsp harissa (see above)
- 1 tsp honey
- 1 tsp mint syrup (or use finely chopped mint leaves)
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- salt and freshly ground pepper to taste
Method
Brush some olive oil on the peach slices and grill on a pre-heated grill for about 2 minutes per side. Place it in an angle, so that you get the beautiful grill marks on the flesh.
Prepare the dressing by placing all the ingredients in a small bowl and whisking well to combine.
Just before serving, toss the arugula with the dressing and serve topped with the grilled fruit and toasted pine nuts.
Lamb Chops
Ingredients
- 6 lamb chops
- 3 garlic cloves
- 1 tbsp peppercorns
- 1 tsp kosher salt
- a handful of cilantro
- 1 tbsp olive oil
Method
Place the cilantro, garlic, peppercorns and salt in a mortar and pound to a coarse paste with the pestle. Place the lamb chops in a Ziploc bag, add this paste and the olive oil and mix well to make sure the lamb chops are covered with the marinade. Marinate for at least an hour or overnight in the refrigerator.
Heat the grill and grill for about 8 minutes per side for medium-rare to medium. Remove from the grill and let it rest for about 5 minutes.
Serve with the arugula salad and harissa sauce on the side.
Burrrrp… I am full, how about you?
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love the last pic
looks like you are grilling away to glory 
Wow! Sweet Jesus! I almost became a non-vegetarian there!
Awesome creation, Sig.
:drool:
Since I am seeing this just after lunch, I’m full too. I ate a garden veggies sub with potato wedges
Sachin must take a look at your blog now…chops and that too lamb… he’ll go crazy
The stories of all the implements I’ve bought carried away by the romance of gourmet food … sigh! Now they’re all stored away, in various suitcases, in the storeroom … :sealed:
As usual, your food looks good, Sig!
Lovely! Looks gourmet to me. Pictures are great especially the one with lamb chops on the grill.
Looks like you grilled up a storm
If I were to make grilled lamb chops DH would be willing to do whatever I ask him to. That grilling pan is indeed a bargain 
The lamb chops make me drool though I am not a big fan.
Hi….
Grilled lamb looks like real summer. Nice info abt Harissa. Great recipe. The pictures are so tempting.
Mouthwatering!
Yes):
Lovely pics Sig..You’ve gotten all of us drooling!!!
the pic looks gorgeous!!…and tyler florence is cuute…esp. when he is flirting oh! so shamelessly
…
Ever since u announced the event, I am keeping my eyes open for a grill pan Sig. I don’t know how much I will use it, but I want one
. Since we are in the middle of too many things now, V promised me to buy one once things come back to normal….And you are not helping me by posting about this grill pan 
. Uhhh…I want grill pan 
This is sheer torture!!!! :drool:
oh my! what fantastic pictures, girl! Am all for the grilled peaches :drool:
hope u get to the corn bread as well
So when the hec will you be inviting me for a meal like this. You cannot imagine how I am drooling!
mouth watering and i am hungry…….
Those lamb chops look just amazing and the peach salad sounds terrific, what a great combination yummy.
:drool: ‘nuf said.
I have been planning to make Harissa from a Madhur Jaffrey cookbook for ages now.
The salad sounds wonderful, Sig! :drool:
awwww..thats too much in one post..
…and I must say they all look so tempting!!!!.. :drool:
Ok, lamb chops don’t excite me, but that harissa definitely does! You’re hooked on Tyler too, huh?
P.S. – those are great pictures, are you using your camera accessories now?
The pics look great Sig. I’ve heard of Harissa – thanks for the recipe. Hope you do get a chance to make the jalapeno corn bread – sounds yummy.
Jeff has been asking me when I’m gonna make grilled lamb chops this summer. You’ve totally inspired me, Sig. Those photos are absolutely delicious, and the thought of harissa and arugula and peach salad just makes me happy. BTW-just submitted a grilled avocado and shrimp salad for your Grill It event!
Hi Sig,
I need a help. Could you please suggest me a tasty,but not spicy chicken recipe,(not south indian) other than butter chicken. I thought of your ‘Chicken Dilruba’ , i haven’t tried it yet. Is it spicy? This is for some friends who are not Indians. thanks and appreciate your help.(this is a food 911).(lamb chops looks very yummy,nice pics).
Kool pics. :drool: .Kool food…can’t ask for more…Happy grilling and happy hosting Sig!!!
Martini): 
Beer): 
Flower):
Im drooling here! those look good. you take very nice pics.
Hey sig, this is so lovely. Looks so professional. You are one outstanding cook and writter. Love you……….
I am on my way to william sonoma… :drool:
awesome pics….had me wondering what made me turn vegetarian in the first place
!! and you arent even usuing the camera accessories?? is that awesome….or you just pulling a fast one 
!! fabulous…seriously!!
Hi Sig,
Thank you, I was looking for a gravy. I made it today , it was not spicy. I liked it, will update you from the guests later. Also much easier to prepare than butter chicken.
Todays sardine looks so yummy, its been such a long time since we have had sardines.
thanks Sigma, always wonderful recipes,writing and pictures, cool blog.
Raji
Lamb chops looks so yummy, love the photos dear
These pictures are absolutely out of control! Looks SO good! This will have to be for dinner sometime soon. Very very soon!
Hey Sig,
The dish looks very delicious , pics are awesome.
can’t wait to try !
Thanks for visiting my blog.
Now this is one dish that I am certain to like! Heard about Harissa for the first time, but sounds nice and spicy. Great pics (as usual!).
[...] Grilled Corn, Spice Rubbed Chicken Breast and Skewers with Chimichurri sauce Sig – Live to Eat Grilled Lamb Chops with Harissa and Grilled Peach and Arugula Salad Chris – We [Heart] Food Grilled Mint Chicken sathya sankar – Appetite Treats Grilled Sesame [...]
[...] she started posting absolutely mouthwatering dishes one after the other (check here, here and here). Finally I lost the battle and decided I had to buy a grill pan if I had to sleep [...]
Did anybody else fix this gorgeous dish, or did you all just admire the concept?
OK — I fixed a variation and it was both good and beautiful. I substituted a “Vietnamese Chimmichuri” for the Harissa and added some grilled Walla Walla onions to the salad, also substituted pistachios for the pine nuts. The peach flavor did not have as much punch as I’d hoped, but the color was lovely.
Vietnamese Chimichuri, sounds very interesting! Thanks for the feedback and I love the changes you have made.
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