Want to impress your guests? This Braised Cranberry Harissa Lamb Chops recipe will certainly WOW them! The juicy lamb chops are topped with a cranberry harissa sauce that is both sweet and savory and is the perfect complement to the meat. Braised Cranberry Harissa Lamb Chops is also a great dish to serve for the holidays and is not hard to make. After the lamb is initially seared, it is then slow cooked for 1 1/2 – 2 hours which will make it fork-cutting tender. It is then topped with a savory sweet topping that includes cranberries, mint, rosemary and harissa topping that takes the braised lamb chops to a whole new level. Your guests will be more than blown away!
Credit for this dish goes to The Mediterranean Dish, which offers some other amazing recipes. Be sure to also check them out.
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Braised Cranberry Harissa Lamb Chops
Course: EntreesCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutesIngredients
8 8 lamb chops (2-inch thick)
olive oil
1 1 shallot, thinly sliced
1 cup 1 dry white wine
1 1 bay leaf
1/2 1/2 lemon, juiced
2 cups 2 beef or vegetable broth
fresh parsley, to garnish
- Spice Mix:
1/2 tsp 1/2 salt
1 tsp 1 black pepper
1 tsp 1 garlic powder
2 tsp 2 dried crushed mint
- Cranberry-Harissa & Mint Chutney:
2 cups 2 cranberries
1/2 cup 1/2 brown sugar
1/2 tsp 1/2 fresh chopped rosemary
1 tsp 1 dried crushed mint
1/2 1/2 lemon, juiced
1 tsp 1 fresh grated ginger
1 cup 1 water
1 tsp 1 harissa paste
Directions
- Preheat oven to 350°F.
- Prepare the spice mix by combining the ingredients.
- Spice the lamb chops on all sides generously with the spice mix.
- In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
- Remove lamb momentarily from the cooking skillet.
- In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
- Add lamb back to skillet and let everything cook together for 10 minutes.
- Cover skillet and place in oven at 350°F oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
- While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
- Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.
Inspired by The Mediterranean Dish
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