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Prep 15 mins
Cook 8 mins
These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping.
- Coat the chops with harissa, then leave to marinate for 15 minutes
- Heat the grill/broiler to high, place chops on the grill pan, then cook for 4 mins on each side.
- Rest for 1 minute and serve sprinkled with chopped cilantro, if using.
Simple and fast way to get Moroccan flavor. The taste is not as wonderfully complex as other recipes involving more spices and longer-cooking cuts of lamb, but it's tasty and time-saving. The chops can marinate in the paste much longer (a couple of hours), 15 minutes would be the minimum. I did not broil, but cooked the rib chops on the stovetop in a skillet. I will try this with fish and chicken, too.