Grilled lamb pops. (Photo, Maya Visnyei.)
Ingredients
-
300-mL jar
whole
roasted red peppers
, drained, preferably President's Choice
-
1 tbsp
olive oil
-
1
small
onion
, chopped
-
2
garlic cloves
, minced
-
3 tbsp
tomato paste
-
1 tbsp
lemon juice
-
1 tsp
Harissa Spice Blend
, preferably President's Choice, divided
-
2 tbsp
finely chopped
parsley
-
2 tbsp
lemon zest
-
2 600-g pkgs
frenched rack of
lamb
Instructions
- 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.
ACCOMPANIMENTS
Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.
Nutrition (per serving)
- Calories
- 149,
- Protein
- 11 g,
- Carbohydrates
- 3 g,
- Fat
- 11 g,
- Sodium
- 149 mg.
- Excellent source of
- Vitamin C
Watch below for instructions on how to make grilled lamb pops.
