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

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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