Recipe: Harissa Lamb Lollipops with Herb Sauce

This is the dish guests photograph. It is also, quietly, one of the easier things on our menu to execute at home as long as you own a probe thermometer and let the meat rest properly.

Ingredients

• 1 frenched rack of lamb, cut into 8 chops
• 2 tbsp harissa paste, plus more for serving
• 2 tbsp olive oil, plus more for the pan
• 2 garlic cloves, grated
• 1 tsp ground cumin
• Kosher salt and black pepper
• 1 cup flat-leaf parsley and 1/2 cup cilantro, leaves and tender stems
• 2 tbsp red wine vinegar
• 1/3 cup good olive oil for the sauce
• Optional: 1/4 cup plain yogurt or labneh, loosened with a splash of water

Method

1. 01Combine harissa, 2 tbsp olive oil, garlic, and cumin. Coat the chops and marinate at least 2 hours, ideally overnight, refrigerated.
2. 02Take the lamb out 45 minutes before cooking. Cold meat sears unevenly. Pat the surface dry and season generously with salt.
3. 03For the herb sauce, chop the parsley and cilantro finely by hand, then stir in the vinegar, 1/3 cup olive oil, and a pinch of salt. Do not use a blender; it turns bitter and dull green.
4. 04Heat a cast iron pan over medium-high until it just begins to smoke. Add a film of oil. Sear the chops 2 to 3 minutes per side to 125F internal for medium-rare, working in two batches so the pan stays hot.
5. 05Stand the chops fat-cap down for 30 seconds to render and crisp the edge.
6. 06Rest on a rack for 8 minutes. This is not optional; the carryover brings you to temperature and keeps the juices in the meat.
7. 07Spoon loosened yogurt onto the plate if using, lean the chops against it, spoon herb sauce over the meat, and finish with a few dots of harissa and flaky salt.

Chef's notes

Harissa brands vary wildly in heat. Taste yours before committing to two tablespoons and scale down if it is aggressive.

Crispy smashed potatoes fried in the rendered lamb fat are the pairing we serve most often. Roast small potatoes until tender, smash them flat, then crisp them in the pan after the lamb comes out.