LAMB CHOPS WITH HARISSA MARINADE

 

POT ROAST & PINOT
JOE ABSTON

 

Marinade:
10 Guajillo peppers
1 Tbsp. coriander seeds
1 garlic cloves
½ tsp. lemon juice
¼ tsp. Worcestershire sauce
1 Tbsp. caraway seeds
3 oz. sundried tomatoes
½ cup olive oil
1 pinch crushed red peppers
Salt and pepper

Remove the stems and seeds from the peppers and submerge in warm water for 10 minutes. Toast coriander seeds, then grind dried spices. Combine all ingredients in a food processor until completely blended.

Dredge 4 lamb chops in the marinade and cook on both sides in a dry skillet to desired temperature.