Equipment
Ingredients
Potatoes
- 400 g baby potatoes, diced into 1cm cubes
- 30 ml olive oil
- 2 g smoked paprika
- 3 g kosher salt
Lamb
- 400 g lamb loin chops
- 15 ml olive oil
- 2 g ground cumin
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Spiced Sauce
- 30 g harissa paste
- 10 g fresh mint, finely chopped
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
Nutrition (per serving)
Method
Using a chef's knife and cutting board, uniformily dice the baby potatoes into 1cm cubes to ensure quick and even cooking.
Heat 30ml of olive oil in a cast iron skillet over medium-high heat. Add the diced potatoes, smoked paprika, and salt. Cook, tossing occasionally, until deeply golden and crispy, about 12 to 15 minutes. Transfer to a plate and cover loosely to keep warm.
Using the raw meat cutting board, pat the lamb loin chops completely dry with paper towels. Rub them thoroughly with 15ml of olive oil, ground cumin, salt, and black pepper. Wash hands immediately after handling the raw meat to prevent cross-contamination.
Return the cast iron skillet to medium-high heat. Sear the seasoned lamb chops for 3 to 4 minutes per side. Use a meat thermometer to check doneness, aiming for an internal temperature of 57°C/135°F for medium-rare.
Transfer the cooked lamb chops to a clean cutting board and let them rest undisturbed for 5 minutes. This prevents the flavorful juices from bleeding out when sliced.
While the lamb rests, combine the harissa paste, finely chopped fresh mint, extra virgin olive oil, lemon juice, and minced garlic in a small mixing bowl. Stir vigorously until emulsified.
Divide the crispy potatoes and rested lamb chops between warm plates. Spoon the spiced harissa sauce generously over the lamb chops before serving.
Chef's Notes
- Starting the potatoes in a relatively cool pan with oil can yield crispier results, as it slowly renders out potato moisture before the browning phase begins.
- Always pat your lamb chops completely dry before seasoning; surface moisture turns into steam in the skillet, preventing the Maillard reaction needed for a deep crust.
- The spiced harissa sauce can be made a day in advance. Resting the sauce overnight in the refrigerator allows the garlic and mint oils to fully permeate the harissa base.
- Use a dedicated cutting board exclusively for raw meat to ensure strict food safety and prevent dangerous cross-contamination with fresh produce.
Storage
Refrigerator: 3 days — Store the lamb, potatoes, and sauce in separate airtight containers.
Freezer: 1 month — Potatoes may lose texture upon thawing. The fresh sauce does not freeze well.
Reheating: Reheat lamb gently in a skillet or oven at 150C/300F to avoid overcooking. Re-crisp potatoes in a hot skillet.
