Barbecued Lamb Chops Marinaded in Harissa ©

 

 

 

 

 

 

 

The summer days drift past, the Cicadas are nearly deafening and being out in the garden gardening, is the only place I want to be!

Food we must eat though, so my summer recipes are going to be the easiest and quickest possible and here below is a delicious marinade which I put together, from my two favorite ingredients. Now my dear husband, is an ‘airman’ and barbecuing is not his favorite thing, but it is never to late to learn, and as I have the luxury of having him home on leave, this summer is the “Barbecuing Summer” and our little Greek barbecue, has been working over time! I marinade the meat in the morning, he sets up the barbecue, before the day gets too hot and in the evening I throw together a quick salad and its done. We have had some laughs with billowing smoke coming off our veranda and we haven’t stretched to guests yet, but the results are yummy and for all you ‘Pros’ out there, here is a delicious recipe!

The secret to a happy Barbecue, is to have everything done, including the table, before you start!

When using coals, you need to light your barbecue about 20-30 minutes before starting to cook, so that the coals are good and hot. We get ours started with a few twists of paper, “Paper Sticks,”…… Grandpa Jack’s speciality!…. Kindling from the beach.

It is essential that your grill is really hot, before you lay the meat on, so that the meat doesn’t stick, especially when doing Burgers.

 

 

**** Always have a ‘fire blanket’ near by, when Barbecuing and water!

 

Especially for John in Arizona!

 

 

 

 

 

 

Easy

 

 

 

 

4 persons

 

 

Preparation Time: 20 minutes

 

 

 

Ingredients

 

1 kilo lamb chops ( Greek: Παϊδάκια )

1-2 tbs Harissa ( North African Chili Paste)

1-2 tbs ‘Dijon’ Mustard ( Only Dijon! )

1 tbs Olive oil

A little Salt, ( above sauces already salty ) freshly ground black pepper

Fresh Rosemary, Marjoram and Thyme

 

Accompaniments : ** Here are some links or details of ingredients for possible accompaniments. Just click on the “Link!’

 

 

Yogurt and chopped Coriander : 1 carton of Greek thick Fage/Total Yogurt, 2 tbs Chopped fresh Coriander, 1 tsp salt.

 

 

 

My Guacamole :  https://whatscookinginjaneskitchen.wordpress.com/2012/05/29/my-guacamole/

 

 

 

Courgettes and my Vinaigrette : https://whatscookinginjaneskitchen.wordpress.com/2012/07/01/just-a-simple-salad-everything-is-in-the-vinaigrette/

 

 

 

Cucumber and Yogurt mint dressing: 1 carton of Greek thick Total/Fage Yogurt, 2 tsp ‘Dijon’ mustard, 1-2 tbs chopped fresh mint, 1 tsp salt, freshly ground black pepper.

 

 

Summer Beans : Lightly boil beans 8 minutes, refresh with cold water, drizzle with olive oil, salt and pepper and serve with lemon wedges.

 

 

Dessert : “Peaches, Lime and Lemon Verbena.” : 4 ripe juicy peaches, peeled and sliced, Lime Zest, Lime Juice, Chopped fresh Lemon Verbena/Louisa.

 

 

 

 

Method

1. Wash chops thoroughly, so that no bone shards remain. ( Little fragments of bone, sometimes sticking to the chops, after the butcher has chopped them.) If you want you can ask your butcher to clean away the fat off the bone of the chops, leaving just the meat. Then wrap the bones in tin foil before serving. This makes for less messy eating!

2. Mix together in a bowl your Harissa, Dijon Mustard and oil.

3. Lay fresh herb sprigs in wide ceramic dish, saving a few for on top. Lay your chops on the herbs and salt and pepper meat on both sides. With the help of a spoon pour marinade over the meat, turn meat over and do the same on the other side. Cover with remaining herb sprigs, cover dish with tinfoil and leave in refrigerator to marinade a minimum of 2 hours.

4. Remove meat from refrigerator 1/2 an hour before cooking, so that the meat is at room temperature.

5. Prepare accompanying dishes of your choice and have everything ready, BEFORE you begin the barbecue!

 

*** Harissa : http://en.wikipedia.org/wiki/Harissa

 

 

……and the preparation begins!

 

Pick a small bunch of Rosemary sprigs from your garden, or pot on your veranda, or buy from the market.

Pick a small bunch of Marjoram sprigs and another of Thyme.

Pick your home grown vegetables for the salads, or buy in the local market.

The smaller Courgettes are the nicest, about 10 cm long.

The avocados are not ripe yet in our kitchen garden, but I managed to find some in the village, so these will just have to wait until Christmas time, when they ripen!

Soak and wash your herbs in salted water to get rid of any bugs!

 

You can also hang the herbs to dry, for another occasion.

Mix together the Harissa and “Dijon”….only Dijon mustard! Add a little olive oil.

Lay your washed lamb chops, which you have patted dry with kitchen paper, on the herbs in a ceramic dish. Ceramic or glass is preferable to a metal dish! These chops you can clean, or have the butcher clean off the fat from the bone, leaving only the meat and then wrap the bone handles in tinfoil for less messy eating.

As is common in Greece the butcher gives you the Lamb chops with the meaty bit and the extension, spare rib.

This mixture of Harissa and Dijon mustard is wonderful………

Spread marinade over chops on both sides with the help of a spoon.

Salt and pepper, ( not too much salt as Harissa and Dijon are already salty!) Cover with the rest of your herb sprigs.

Leave to marinade in refrigerator for at least for 2 hours. *** Remove from refrigerator at least 1/2 an hour before barbecuing for meat to come to room temperature.

Nice hot coals, having been lit 1/2 an hour before cooking.

The herbs give a wonderful flavor and it does not matter if they get singed.

As the chops become cooked place a piece of tin foil to the side of your barbecue, in order to keep the chops warm, while the rest finish cooking.

 

Delicious!

 

**** For those on a low Carbohydrate diet and Food Combining this is a perfect meal. My  “Spring Boost Diet” has been very successful and I have lost 7 kilos over 5 months, eating lovely  food all the way!!!!!!!  Those wanting to reduce their waistlines, can take a look:        https://whatscookinginjaneskitchen.wordpress.com/2013/03/28/spring-boost/