Nothing beats tender spring lamb. This recipe, infused with North African flavors, is both flavorful and light, thanks in large part to the spices doing half the work. The balance of sweet and spicy from the harissa powder and honey is just perfect, while the Moroccan couscous, with crunchy almonds and pomegranate seeds, completes the dish, bringing freshness and lightness.
Ingredients:
For the lamb chops:
4 lamb chops
2 tablespoons honey
1 teaspoon harissa powder
2 tablespoons olive oil
2 garlic cloves, finely chopped
Juice of 1 lemon
Salt and pepper to taste
2 sprigs of mint
For the Moroccan couscous:
200 g couscous
250 ml hot water or vegetable broth
50 g toasted, sliced almonds
50 g pomegranate seeds
2 tablespoons olive oil
A few sprigs of fresh mint
Salt and pepper
Preparation:
I mixed the honey, harissa powder, olive oil, chopped garlic, and lemon juice in a bowl. After adding salt and pepper, I coated the lamb chops in this mixture and left them to marinate. You can leave them for at least 30 minutes, but ideally, overnight in the fridge to better absorb the flavors.
After marinating, I placed the lamb chops on a baking tray lined with parchment paper and roasted them in a preheated oven at 160°C (320°F) for about 15 minutes on each side, until they developed a beautiful crust from the caramelized honey.
For the couscous, I placed the necessary amount in a bowl and poured hot water over it, covering it for 5-10 minutes to let it hydrate. Once the couscous had absorbed the liquid, I fluffed it with a fork and added olive oil, toasted almond slices, pomegranate seeds, and chopped mint. I seasoned with salt and pepper and mixed everything well. I plated the couscous and placed the freshly roasted lamb chops on top.
For an extra touch of freshness, I garnished with rosemary sprigs and opened a bottle of red wine, perfect for complementing the sweetness of the honey, the spiciness of the harissa, and the fruity-crunchy flavors of the couscous.
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