Equipment
Ingredients
Lamb
- 400 g lamb loin chops, bone-in, about 4 chops
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 15 g unsalted butter
Crispy Potatoes
- 400 g waxy potatoes, unpeeled, diced into 1.5cm cubes
- 30 ml olive oil
- 3 g kosher salt
- 2 g smoked paprika
Spiced Harissa Sauce
- 100 g plain greek yogurt, full fat preferred
- 30 g harissa paste
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 2 g kosher salt
Nutrition (per serving)
Method
Wash the waxy potatoes and dice them evenly into small 1.5 centimeter cubes to ensure they cook quickly and crisp up evenly in the pan.
In a mixing bowl, combine the plain Greek yogurt, harissa paste, lemon juice, minced garlic, and salt. Whisk until smooth and uniform in color, then set aside to let the flavors meld.
Heat 30ml of olive oil in a large frying pan over medium heat. Add the diced potatoes, season with salt and smoked paprika, and toss to coat. Fry for 15 to 20 minutes, stirring occasionally, until tender on the inside and completely golden and crispy on the outside.
While the potatoes cook, use paper towels to pat the lamb loin chops completely dry. Season both sides generously with kosher salt and black pepper.
Heat a cast iron skillet over high heat. Add the remaining 15ml of olive oil. Sear the seasoned lamb chops for 3 to 4 minutes per side. In the final minute of cooking, add the unsalted butter to the pan and use a spoon to baste the chops. Cook until the internal temperature reaches 57 degrees C / 135 degrees F for a perfect medium-rare.
Transfer the seared lamb chops to a clean cutting board and let them rest undisturbed for 5 to 10 minutes.
Divide the crispy potatoes and the rested lamb chops between serving plates. Spoon the spiced harissa yogurt sauce alongside the meat and potatoes.
Chef's Notes
- Always pat the lamb chops completely dry before searing. Surface moisture creates steam in the pan, which prevents a deep, flavorful crust from forming.
- Ensure you use separate cutting boards and utensils for raw lamb and ready-to-eat ingredients like the yogurt sauce to strictly prevent cross-contamination.
- Waxy potatoes hold their shape much better during pan-frying than starchy varieties, ensuring you get distinct, crispy cubes rather than a broken-down mash.
- Letting the lamb rest before serving is absolutely non-negotiable. Resting allows the tense muscle fibers to relax and redistribute their juices, ensuring a tender and succulent bite.
Storage
Refrigerator: 3 days — Store lamb, potatoes, and sauce in separate airtight containers.
Reheating: Reheat potatoes in an oven or air fryer at 200C/400F until crispy. Reheat lamb gently in a pan over medium-low heat until just warmed through to avoid overcooking. Serve the sauce cold.
