Lamb Chops with Harissa Yoghurt and Blackened Beans

Wed, 17 July 2019

Serves 2

Ingredients

For the Chops:

2 lamb chops

Sea salt

Freshly ground black pepper

2 tablespoon olive oil

Pinch of cumin

1 clove garlic grated

1 lemon, halved

For Dressing

100g thick Greek yogurt 

2 tsp harissa

2 tsp tahini

Extra virgin olive oil, for drizzling

Blackened Green Beans

175g green beans 

2 tbs coriander leaves

Chopped 1 clove garlic, grated

Olive oil

Serve with rice

Method

1. Mix the olive oil, garlic, cumin and honey and season with salt and pepper. Brush each chop with the paste, on both sides.

2. Heat a griddle pan over a high flame and add the chops. Cook for 1- 1 1/2 minutes, then flip and cook for the same amount of time on the other side. While cooking the lamb, also sear the lemon and blacken it on the flat side. Once cooked, set the chops aside on a warm plate to rest for 5 minutes.

3. Add the garlic and oil to a frying pan over a high heat and add the beans. Cook high and fast, tossing as you go for 2 minutes. Season, toss through the chopped coriander and divide between plates. 

4. Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb and lemon.

5. Finish with a drizzle of olive oil.