Zippy Chili Harissa
A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…
4 Pack
Zippy Chili Harissa
Ingredients
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Cooking 101
Seared lamb chops, saucy rice, and bright, fresh herbs in this 20-minute meal come together beautifully and look fab on the table too.
Chef's Tip: Depending on the size of your pan, you'll work in batches. You want to make sure it is VERY hot and the chops get a nice crust from the sear on each side. When you set them aside as you make the saucy rice, keep them covered in foil to keep them warm. They'll cook a bit more in there too.
Nutrition (per serving)
Olive oil
1 cup basmati rice
Salt
8 lamb chops
1/2 bunch of fresh parsley, minced
About 7 or 8 mint sprigs, minced
Cook rice by adding a glug of oil and the rice to a small pot. Toast for about a minute, then cover with 1½ cups of water and bring to a boil. Add a pinch of salt, lower the heat to simmer, and cover for about 15 minutes. Fluff with a fork
Meanwhile, heat a large cast-iron skillet over high heat. Add a glug of oil to coat the bottom, season the chops with a pinch of salt, then add the lamb chops to the pan. Sear for 3-4 minutes on each side, until you have a nice char on each side. Work in batches if necessary
Wipe the excess oil out of the pan, then add the rice, and then about 1/4 pouch of Harissa. Stir to combine then nestle the lamb chops back into the pan and garnish with the minced herbs and flaky salt
A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…
4 Pack
Zippy Chili Harissa
Ingredients
This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.
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