Harissa Spiced Grilled Lamb Chops with Fig Chutney and Crispy Lemon Zest Goat Cheese

By Erika on August 14th, 2012 / / No Comments













Yield: Serves 2

Harissa Spiced Grilled Lamb Chops with Fig Chutney and Crispy Lemon Zest Goat Cheese


  • 4 lamb chops, about 3/4" thick
  • 2 large garlic cloves, crushed
  • 1 tablespoon harissa paste
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce

For crispy goat lemon goat cheese:

  • 3-4 ounces goat cheese
  • 2 teaspoons lemon zest, divided
  • 1 egg, beaten
  • 1/4 cup flour
  • 1/2 cup panko bread crumbs
  • 1 teaspoon parsley, chopped finely and divided
  • 1 teaspoon sea salt, divided
  • Canola oil for frying

For Fig Chutney:

  • Make fig chutney ahead of time.
  • 1 1/2 tablespoons butter
  • 1 small shallot, sliced thinly
  • 1/2 cup sugar
  • 1/4 cup dry red wine
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 cinnamon stick
  • 1 teaspoon yellow mustard seeds
  • dash ground allspice
  • dash ground cloves
  • 1 tablespoon dried cranberries
  • 1 pound ripe figs, halved


  1. Bring lamb to room temperature for about 20 minutes. In a flat-bottomed bowl, combine garlic, olive oil, harissa and soy sauce. Marinate lamb chops for 20-30 minutes, turning over half-way through.
  2. While lamb is marinating, make chutney and prepare goat cheese for frying.
  3. In a small bowl, combine goat cheese, half the lemon zest, half the parsley and half the salt. Roll out into small balls, about 3/4" in diameter. Set aside. Make a dredging station with 3 small bowls, one for the flour, one for the egg and one with the panko, remaining lemon zest, parsley and sea salt. Set everything aside until the lamb is cooking. Heat canola oil in a small frying pan to 375 degrees while the lamb is cooking.
  4. Heat a grill pan over high heat until almost smoking. Add the marinated lamb and sear for about 2 minutes. Turn lamb over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
  5. Right when you take lamb off, fry the goat cheese (you can test oil by putting a bit of the panko mixture in to see if it sizzle). Roll the prepared goat cheese balls in the flour first, then egg, then the panko mixture. When oil is hot, drop the goat cheese into the pan until golden brown, about 20-30 seconds (don't overcook!). Remove from oil and place on a paper towel.
  6. Serve the lamb with a spiced couscous, fig chutney and crispy goat cheese.

For Fig Chutney:

  1. Sauté shallots in butter over medium heat in a medium saucepan until translucent, about 5 minutes. Add sugar and stir until dissolved. Add red wine the rest of the ingredients, except figs and cranberries. Bring to a simmer and cook about 15 minutes until thickened. Add figs and cranberries.and continue to cook for about 10 more minutes. Remove from heat and chill.

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