Grilled lamb pops. (Photo, Maya Visnyei.)
roasted red peppers
, drained, preferably President's Choice
Harissa Spice Blend
, preferably President's Choice, divided
2 600-g pkgs
frenched rack of
- PAT peppers dry with paper towel. Coarsely chop and set aside.
- HEAT a medium non-stick frying pan over medium-high. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly browned, about 3 min. Stir in peppers, tomato paste, lemon juice and 1/2 tsp spice blend. Cook, stirring frequently, for 5 min. Scrape into a food processor or blender. Purée until smooth, scraping down sides as needed. Transfer to a medium bowl. Stir in parsley and lemon zest. Set aside.
- TRIM lamb and cut into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.
- HEAT a grill pan over medium-high. Oil pan. Grill chops, 4 to 6 min per side for medium-rare. Brush with red pepper mixture. Serve warm.
Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.
Nutrition (per serving)
- 11 g,
- 3 g,
- 11 g,
- 149 mg.
- Excellent source of
- Vitamin C
Watch below for instructions on how to make grilled lamb pops.