How to Make Harissa Lamb Chops with Roasted Brussels & Feta
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Rub lamb chops with harissa, olive oil, salt, and cumin; marinate for 30 minutes.
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Preheat oven to 425°F (220°C). Toss Brussels sprouts with avocado oil and roast for 18 minutes until browned.
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Pat lamb chops dry and grill or pan-sear on high for 3-4 minutes per side for medium-rare.
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Rest lamb chops for 5 minutes before serving.
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Toss roasted Brussels sprouts with feta and serve alongside lamb chops.
Pro Tips for Perfect Harissa Lamb Chops with Roasted Brussels & Feta
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lamb loin chops, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Harissa Lamb Chops with Roasted Brussels & Feta?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Harissa Lamb Chops with Roasted Brussels & Feta?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lamb loin chops?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.