| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 red bell peppers
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon caraway seeds
- 1 garlic cloves
- 2 small fresh red chiles, chopped
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- Bulgur Wheat Salad, recipe follows
- Extra-virgin olive oil
- 6 double lamb chops, frenched
- Kosher salt and freshly ground black pepper
- Cilantro
- 2 1/2 cups boiling water
- 1 cup medium-grind bulgur wheat
- 1/2 lemon, juiced
- Kosher salt
- 1 cup dried figs
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/4 cup hot water
- 1/2 cup smoked almonds
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- Ground black pepper
- Lemon juice, if needed
Instructions
- Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
- Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
- Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.
- Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
- Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.
Reviews
Wish I was there today
I made this primarily for the Harissa, but have to say that the combination with the lamb was great… I’m not a huge fan of bell peppers, so finding a way of preparing them that I’ll enjoy is huge. This hit the mark on many levels… The only caution I offer (based on a mistake I made) is that Tyler’s instruction to put the spices into a spice mill to create a powder is essential. I didn’t have a mill so used a mortar and pestle. I thought that I’d ground them fine enough but found the finished sauce to have a grainy texture because I hadn’t ground the spices finely enough. The flavor was great, but overall it would have been more enjoyable with a smoother texture.
i didn’t make the chops, just the harissa for some other lamb it bought – excellent. it was really awesomely good.
Wonderful recipe. Correction of a previous post — wheat, 600 calories, figs 168, almonds 680, oil 220. 4-6 servings = 417 to 278 per serving. Is that really too bad for such a tasty dish? (I used fresh figs, so no honey, since I didn’t re-constitute the dried ones…)
I will never buy harissa again — this recipe is fantastic! And, it was delicious on the lamb. We loved it with the bulgar wheat salad. Tyler does it again. Thanks, Tyler!
My dear friend and neighbor and I decided to have a day of food. We went to a cooking class and then came home to make all of the Tyler Florence recipes featured in this episode.
All I can say is the recipes are just PERFECT! The Harissa sauce was wonderful. I could it eat just by it self. However, the sauce takes on an entirely different taste when paired with the lamb. We placed a good size spoon full of the sauce on the plate and place the lamb on top. Everyone loved the dish.
Easy to make and it is a show stopper on the dinner table. Way to go Tyler!
Estimated caloriies: 8 oz figs/168; 1 oz honey/60 ; 4 oz almonds/644; 2 oz oil/496
I really enjoyed the harissa with the lamb. It had a very bold and interesting flavor. I was not so keen on the bulgar wheat salad. Enjoy!
Boom, alright, okay….are you kidding me? It’s time to turn the channel.
I’ve never made harissa before and loved the flavor of the combination of seeds. I used halibut instead of lamb and israeli couscous instead of bulgar. It was as great as the lamb, based on the reviews. My guests loved it. thanks, Tyler!