Remove kale from the freezer and allow it to thaw on the kitchen counter while you get all the other ingredients together.
In a small bowl, coat the lamb chops with 1 tablespoon harissa paste on each side and set aside.
Heat a 10-inch non-stick saucepan with a cover. To the hot pan, add the lamb chops. Let them cook undisturbed on one side for 3 minutes until a crust has formed. Flip over and cook the other side for an additional 3 minutes.
Remove the lamb chops to a plate. To the saucepan, add kale and ½ cup of water. Mix well, deglazing the pan as you go.
Add back in the lamb chops on top of the kale. Cover the pan with a lid and cook for 4-6 minutes. Test the lamb chops with a thermometer to ensure they are 145F for medium-rare.
Meanwhile, mix together 2 tablespoons of Harissa and ½ cup of sour cream. When the lamb chops are done, remove them to a serving plate. Add half the harissa sour cream mix to the kale and mix well, until the sauce has melted into the kale. Taste and add salt as needed.
Drizzle the remaining sauce over the lamb chops and serve.
Tips And Tricks For Making Loin Lamb Chop Recipe With Harissa Sauce
If you use commercially bought harissa, you may or may not get the same burst of flavor. But I’d say make it at home. You can learn how to make homemade harissa in my Instant Pot Harira Soup recipe.
You can also use harissa for marinating meat, roasting vegetables, or as a sauce. In this recipe, that ingredient does triple duty as a marinade, cooking sauce, and drizzling sauce (because #ruthlesseffiency).
I hate washing dishes unnecessarily so I didn’t remove the lamb chops at Step 4. It works equally well to just push them to one side, and mix up the kale, and then put them on top of it, and proceed as directed.
Loin Lamb Chop Recipe With Harissa Sauce https://twosleevers.com/loin-lamb-chop-recipe-with-harissa-sauce/