Equipment
Ingredients
Lamb and Marinade
- 800 g lamb rib chops, frenched, patted dry
- 30 ml olive oil
- 4 g ground cumin
- 4 g ground coriander
- 3 g smoked paprika
- 2 garlic, minced
- 6 g kosher salt
- 2 g black pepper, freshly ground
Vegetables
- 2 aubergines, cut into 1.5cm thick rounds
- 250 g cherry tomatoes, left whole
- 45 ml olive oil
- 4 g kosher salt
Harissa Tomato Sauce
- 15 ml olive oil
- 2 garlic, minced
- 30 g tomato paste
- 45 g rose harissa paste
- 400 g crushed canned tomatoes
- 15 ml lemon juice, freshly squeezed
Assembly and Garnish
- 250 g labneh
- 10 g fresh mint, leaves picked and roughly torn
Nutrition (per serving)
Method
In a large bowl, whisk together 30ml olive oil, cumin, coriander, smoked paprika, 2 minced garlic cloves, 6g salt, and black pepper. Coat the lamb chops thoroughly. Wash hands and sanitize any surfaces that came into contact with raw meat. Let the lamb marinate at room temperature for 20 minutes.
Brush the aubergine rounds generously on both sides with 45ml olive oil and season evenly with 4g salt. Toss the cherry tomatoes in any residual oil.
Heat 15ml olive oil in a medium saucepan over medium heat. Sauté the remaining 2 minced garlic cloves for 1 minute until fragrant. Stir in the tomato paste and harissa paste, cooking for 2 minutes to toast the spices and deepen the color.
Pour the crushed tomatoes into the saucepan. Bring to a gentle boil, then reduce the heat to low and simmer for 15 minutes until the sauce is thick and rich. Stir in the lemon juice, taste for seasoning, and keep warm.
Preheat a grill or heavy grill pan over medium-high heat. Grill the aubergine slices for 4 to 5 minutes per side until they are deeply charred and completely tender, yielding softly when pressed. Grill the cherry tomatoes until their skins blister, about 4 minutes. Transfer vegetables to a plate.
Increase the grill heat to high. Grill the lamb chops for 3 to 4 minutes per side. For medium-rare, aim for an internal temperature of 57°C/135°F. For vulnerable populations, cook to 63°C/145°F.
Transfer the grilled lamb chops to a clean plate or cutting board. Tent loosely with aluminum foil and let the meat rest for 5 minutes to allow juices to redistribute.
To serve, spread a generous swoosh of labneh across the base of each serving plate. Layer the warm grilled aubergines and blistered tomatoes over the labneh. Spoon the hot harissa tomato sauce over the vegetables, top with the rested lamb chops, and garnish with freshly torn mint.
Chef's Notes
- For the best sear on the lamb chops, ensure they are thoroughly patted dry before applying the oil-based marinade. Excess moisture will cause the meat to steam rather than sear.
- Harissa pastes vary wildly in heat and flavor profiles. Taste yours before adding the full amount to the sauce, and adjust according to your spice tolerance.
- If you cannot find labneh, you can easily make your own by placing thick full-fat Greek yogurt in a cheesecloth-lined sieve over a bowl. Stir in a pinch of salt and let it drain in the refrigerator overnight.
Storage
Refrigerator: 3 days — Store lamb, vegetables, sauce, and labneh in separate airtight containers.
Freezer: 1 month — Only the raw marinated lamb and the harissa sauce freeze well. Do not freeze the aubergine or labneh.
Reheating: Reheat the harissa sauce gently in a saucepan. Warm the lamb and aubergines in a 175C oven until just heated through to avoid overcooking. Serve over cold labneh.
