Harissa Lamb Chops with Corn & Dill Yogurt
(serves 2 to 4)
Corn & Dill Yogurt:
2 cups Greek yogurt
1 lemon, zest & juice
1 cup fresh corn kernels (plus corn "milk")
¼ cup grated Parmigiano-Reggiano
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dry dill
Ground black pepper
Extra virgin olive oil
Harissa Lamb Chops:
6 dried chiles de arbol
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground caraway seeds
3 tablespoons olive oil
4 cloves garlic
4 tablespoons fresh lemon juice
¼ teaspoon salt
1½ pounds lamb chops
In a large mixing bowl, whisk together all the ingredients for the yogurt sauce until combined and chill in the refrigerator for 4 hours or overnight.
In a food processor, combine all the ingredients for harissa (except for the lamb chops) and blend until smooth.
In a plastic bag, combine the lamb chops and ¼ cup of the harissa. Gently massage the harissa into the lamb chops and marinate for 4 hours or overnight.
Preheat the oven to broil. Place the lamb chops on a baking sheet and broil on the top rack for 4 minutes, until harissa has caramelized. Serve with the corn & dill yogurt and enjoy!