Grilled lamb chop with green apple harissa, green tahini and spring onion

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 2

By Josh Katz

Ingredients

For the green apple harissa

  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ¼ tsp fennel seeds
  • pinch of caraway seeds
  • 6 green bird’s-eye chillies, roughly chopped
  • 2 garlic cloves, crushed
  • 100ml/3½fl oz garlic oil, or olive oil
  • ½ small bunch fresh coriander, roughly chopped
  • 100g/3½oz baby spinach, stalks removed
  • 2 Granny Smith apples, cored, roughly chopped
  • ½ tbsp honey
  • salt and freshly ground black pepper

For the green tahini

  • small handful each fresh parsley, basil and rocket leaves
  • ½ lemon, juice only
  • 50g/1¾oz tahini paste
  • 1 garlic clove, crushed
  • ½ tsp salt
  • ½ tsp olive oil

For the lamb chops

  • 1 tbsp plain yoghurt
  • 4 lamb chops
  • 4 spring onions, halved lengthways
  • 2 tbsp olive oil
  • ½ lemon
  • fresh coriander leaves, to garnish
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