Harissa Spiced Lamb Chops & Moroccan Mojitos

Ingredients

Yield:

4 Portions

• Harissa Spiced Lamb Chops

  • 1 cup Fresh Cilantro
  • 1 cup Fresh Flat-Leaf Parsley
  • 1 cup Fresh Mint Leaves
  • 1 tbsp Ground Cumin
  • 1 tbsp Paprika
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Harrisa Paste
  • 1/2 Lemon - Zest and Juice
  • Kosher Salt
  • 12 Untrimmed Lamb Rib Chops (About 2-3 Pounds)
  • Extra Virgin Olive Oil (For Grilling)
  • 1 cup - Hummus, Babaganoush or your choice of Middle Eastern mezze

• Moroccan Mojitos

  • 2 tsp Black Tea
  • 8 Cardamom Pods, Crushed
  • Boiling Water
  • 3 tbsp Organic Cane Sugar
  • 3/4 cup Mint Leaves
  • 2-3 tbsp Fresh Lime Juice
  • 1/2 oz Fresh Blackberries
  • 4 oz White Rum
  • 2 oz Vodka
  • Ice and Sparkling Water to Top Up

Preparation

Difficulty:

Easy

Time:

 

Total Time:

3 Hours

1. Harissa Spiced Lamb Chops

   1. Pulse all fresh herbs, cumin, paprika, red pepper flakes and Harissa until very finely chopped; season with salt and add lemon zest and juice.
   2. Place lamb in a large dish and rub with spice mixture. Cover and chill for at least 2 hours.
   3. Prepare grill for medium-high heat and grill lamb to desired doneness. Splatter with extra virgin olive oil and let it rest.
   4. Serve the lamb chops with hummus, Babaganoush or your choice of Middle Eastern mezze.

2. Moroccan Mojitos

   1. Place the tea and crushed cardamom pods in a heatproof cup and add 3/4 cup boiling water. Let the tea steep for 10-20 minutes.
   2. Muddle the mint leaves, blackberries and sugar together, add the lime juice.
   3. When the tea has steeped, strain it into the mint mixture, squeezing to extract flavor.
   4. Strain the mint/tea concoction into a pitcher, squeezing the leaves to extract all the liquid.
   5. Stir in the white rum and vodka.
   6. Fill four large tumblers with ice and several mint leaves.
   7. Pour the cocktail mixture and top with a bit of sparkling water, stir, and serve.