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1
For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone.
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2
This creates 6 chops that are thicker than a normal lamb chop -- YUM!!
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3
Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.
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4
For the harissa: Preheat a grill.
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5
Place the bell peppers on the grill and cook them on all sides until the skin is black and charred.
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6
Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool.
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7
HINT, HINT: This can totally be done ahead!
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8
YAY!
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9
Scrape the black charred skin off the peppers and remove the stem and seeds.
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10
Coarsely chop the peppers and transfer them to the bowl of a food processor.
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11
Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt.
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12
Puree until smooth.
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13
Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse.
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14
Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined.
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15
Taste and season with salt.
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16
Taste again and re-season if needed.
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17
Store in an airtight container until ready to use.
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18
To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.
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19
Coat a large saute pan with olive oil and bring the pan to medium-high heat.
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20
Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer).
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21
If the pan begins to smoke, lower the heat.
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22
The chops will be beautifully browned on each side.
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23
Stand up the chops to brown the fat edge along each chop.
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24
YUM!!!
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25
Brown food tastes good!
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26
Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.
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27
Top each lamb chop with a spoonful of harissa and serve.
