This week’s mouthwatering recipe comes from the culinary duo at Spoon Fork Bacon, a few weeks ago we featured their delicious cilantro chicken recipe and our taste buds just couldn’t keep away from their stunning recipes. Their blog features an array of tasty treats from finger foods to homely meals and as the seasons are a-changing the duo have spiced things up and begun experimenting with meaty flavours mixed with sweet fruit toppings, this brilliant BBQ inspired dish is just one of those creations.
Featuring a unique spicy apricot salsa we couldn’t not share this one with you, so gather the family call around the friends and get ready to wow with this fabulous recipe. A word from the bloggers, be sure to use fresh ingredients, meat from the butcher and ripened apricots make for the best taste, be sure to season to taste and if your a tad shy of spice we suggest an extra dollop of honey or a side of natural yoghurt will complement this delicious recipe equally well.
The images for this recipe also feature a simple couscous recipe, easy to make and packed full of flavour, just make your couscous with a pearl variety using chicken stock, add dried cranberries, lemon zest and sliced almonds, then season to taste. Perfect!
Harissa Grilled Lamb Chops with a Fresh Apricot-Serrano Salsa
Serves 4 to 6
Fresh apricot-serrano chutney:
6 ripe apricots, seeded and diced
1 serrano, thinly sliced
1 tablespoon honey, warmed
2 tablespoons mined cilantro
1 tablespoon minced mint leaves
1/2 teaspoon ground coriander
juice of 1 lime
salt and pepper to taste
1/2 cup harissa
2 tablespoons coconut oil, plus more for brushing onto the grill (can sub vegetable oil)
8 lamb chops, room temperature
salt and pepper to taste
1. Preheat grill or grill-pan to medium-high heat.
2. Salsa: Place all ingredients into a mixing bowl and toss together until well combined. Season with salt and pepper, gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.
3. In a small mixing bowl whisk together the harissa and coconut oil. Brush mixture onto both sides of the chops and generously season with salt and pepper. Allow chops to sit for 15 minutes.
4. Brush grill top with oil and grill chops (about 1 inch apart) for 4 to 5 minutes on each side.
5. Remove from heat when the chops’ internal temperature reaches between 130-135 degrees and let rest for 5 to 7 minutes for medium doneness. Lightly season with salt and pepper. Serve with apricot-serrano salsa.