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On the Lamb: Harissa-Rubbed Lamb Chops with Charmoula
by
Elizabeth
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.%3C/p%3E%3Cp%3E2.%20Make%20the%20charmoula%20by%20combining%20all%20ingredients%20in%20a%20small%20bowl.%20Refrigerate%20until%20ready%20to%20use,%20bringing%20to%20room%20temperature%20before%20serving.%3C/p%3E%3Cp%3E3.%20If%20finishing%20the%20dish%20immediately,%20preheat%20the%20oven%20to%20400%C2%B0F.%20In%20a%20large%20roasting%20pan%20over%20medium%20high%20heat,%20sear%20the%20lamb%20racks,%20meaty%20side%20down,%20until%20browned.%20Transfer%20the%20racks%20to%20lined%20rimmed%20baking%20sheet,%20bone%20side%20down,%20and%20roast%20for%2020%20to%2025%20minutes%20for%20medium%20rare.%20Alternatively,%20grill%20the%20racks%20on%20a%20gas%20or%20charcoal%20babecue%20to%20enhance%20the%20smoky%20flavour.%3C/p%3E%3Cp%3E4.%20Slice%20the%20lamb%20into%20chops,%20place%20on%20a%20platter,%20and%20serve%20with%20the%20charmoula%20on%20the%20side.%3C/p%3E){kind=link}