Spiced Lamb Loin Chops with Charred Bean Salad
Crowd-pleasing lamb chops are given a spiced update with a cumin and a harissa-yoghurt dressing. Served alongside a charred green bean and rocket salad for freshness, it’s an easy weeknight win.
Recipe
1
Marinate Lamb
Place lamb, cumin, ½ teaspoon each salt flakes and cracked black pepper and ½ the oil in a bowl and toss to coat lamb. Set aside to marinate for 15 minutes or until ready to cook.
2
Make Harissa Yoghurt
Meanwhile, place not-so-hot harissa blend and yoghurt in a small bowl with salt and pepper and mix to combine. Set aside.
3
Prepare Salad Ingredients
Trim beans. Thinly slice eschalot. Juice lemon. Place eschalot and lemon juice in a medium bowl and season with salt and pepper. Mix to combine and set aside to lightly pickle.
4
Cook Beans
Heat a dry frypan over medium heat. Add beans and cook for 4–5 minutes or until softened and lightly charred. Place in bowl with pickled eschalot. Add almonds and remaining olive oil and toss to coat.
5
Cook Lamb
Return frypan to medium heat. Add lamb chops, fat-side down to render, and cook for 1–2 minutes. Turn on their side and cook for a further 3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
6
Plate Up
Add rocket leaves to the bean salad, season to taste and toss to combine. Divide lamb chops and salad between plates and serve with harissa yoghurt.