How to Make Harissa-Spiced Lamb Chops

Ingredients

• 3½ oz (100 g) lamb loin chops
• 1 cup fresh white bread crumbs
• 1 finely grated lemon zest
• 1 tbsp harissa paste
• 2 tbsp finely chopped cilantro leaves
• 2 tsp olive oil
• salt and freshly ground black pepper

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 14 oz (400 g) cans chickpeas, drained and rinsed
• 1½ tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped cilantro leaves
• tomato salad, to serve

• use gluten-free bread crumbs

1. Preheat the broiler to its medium setting. Place the chops on a foil-lined baking sheet and broil on one side for 8 minutes.
2. While the chops are broiling, place the bread crumbs, zest, harissa, cilantro, and olive oil in a bowl, season with salt and pepper, and stir well to combine evenly.
3. Turn the chops when ready, and press the bread crumb and harissa mixture onto the uncooked side of each chop. Broil for another 8 minutes.
4. Meanwhile, make the chickpea mash. Heat the oil in a saucepan over medium heat, add the onion, and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chickpeas, lemon juice, and extra virgin olive oil, and gently heat.
5. Remove from the heat and mash roughly with a potato masher; it should not be smooth. Stir in the cilantro and season generously. Serve the chops with the chickpea mash and a dressed tomato salad.