Equipment
Ingredients
Lamb
- 400 g lamb loin chops, bone-in, about 4 chops
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 15 g unsalted butter
Crispy Potatoes
- 400 g waxy potatoes, unpeeled, diced into 1.5cm cubes
- 30 ml olive oil
- 3 g kosher salt
- 2 g smoked paprika
Spiced Harissa Sauce
- 100 g plain greek yogurt, full fat preferred
- 30 g harissa paste
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1066 kcal
- Protein
- 40 g
- Carbohydrates
- 41 g
- Fat
- 84 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 2205 mg
- Saturated Fat
- 31 g
- Trans Fat
- 3 g
- Monounsaturated Fat
- 34 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 161 mg
- Potassium
- 1542 mg
- Calcium
- 121 mg
- Iron
- 4.7 mg
- Magnesium
- 95 mg
- Phosphorus
- 495 mg
- Zinc
- 5.2 mg
- Vitamin A
- 113 mcg
- Vitamin C
- 43 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.9 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 3.3 mcg
- Thiamin
- 0.41 mg
- Riboflavin
- 0.46 mg
- Niacin
- 10.8 mg
- Folate
- 36 mcg
- Water
- 336 g
Sources: USDA FoodData Central
Method
Wash the waxy potatoes and dice them evenly into small 1.5 centimeter cubes to ensure they cook quickly and crisp up evenly in the pan.
In a mixing bowl, combine the plain Greek yogurt, harissa paste, lemon juice, minced garlic, and salt. Whisk until smooth and uniform in color, then set aside to let the flavors meld.
Heat 30ml of olive oil in a large frying pan over medium heat. Add the diced potatoes, season with salt and smoked paprika, and toss to coat. Fry for 15 to 20 minutes, stirring occasionally, until tender on the inside and completely golden and crispy on the outside.
While the potatoes cook, use paper towels to pat the lamb loin chops completely dry. Season both sides generously with kosher salt and black pepper.
Heat a cast iron skillet over high heat. Add the remaining 15ml of olive oil. Sear the seasoned lamb chops for 3 to 4 minutes per side. In the final minute of cooking, add the unsalted butter to the pan and use a spoon to baste the chops. Cook until the internal temperature reaches 57 degrees C / 135 degrees F for a perfect medium-rare.
Transfer the seared lamb chops to a clean cutting board and let them rest undisturbed for 5 to 10 minutes.
Divide the crispy potatoes and the rested lamb chops between serving plates. Spoon the spiced harissa yogurt sauce alongside the meat and potatoes.
Chef's Notes
- Always pat the lamb chops completely dry before searing. Surface moisture creates steam in the pan, which prevents a deep, flavorful crust from forming.
- Ensure you use separate cutting boards and utensils for raw lamb and ready-to-eat ingredients like the yogurt sauce to strictly prevent cross-contamination.
- Waxy potatoes hold their shape much better during pan-frying than starchy varieties, ensuring you get distinct, crispy cubes rather than a broken-down mash.
- Letting the lamb rest before serving is absolutely non-negotiable. Resting allows the tense muscle fibers to relax and redistribute their juices, ensuring a tender and succulent bite.
Storage
Refrigerator: 3 days — Store lamb, potatoes, and sauce in separate airtight containers.
Reheating: Reheat potatoes in an oven or air fryer at 200C/400F until crispy. Reheat lamb gently in a pan over medium-low heat until just warmed through to avoid overcooking. Serve the sauce cold.
Troubleshooting
Potatoes are burnt on the outside but still hard and raw in the center
Cause: The heat was too high, or the potato cubes were cut too large
Fix: Reduce the heat immediately, add a small splash of water to the pan, and cover with a lid to steam the potatoes until tender
Prevention: Dice potatoes uniformly into small pieces and fry over steady medium heat to allow the center to cook before the exterior burns
Lamb chops lack a dark, flavorful crust
Cause: The meat was wet when it hit the pan, or the skillet was not hot enough
Fix: Cannot be fixed once the internal temperature is reached without severely overcooking the lamb
Prevention: Always pat meat completely dry with paper towels and allow the cast iron skillet to preheat fully before adding the lamb
Cultural Context
Lamb and earthy spices are foundational to many Mediterranean and Middle Eastern cuisines. Harissa, a vibrant North African chili paste, brings a warming, complex heat that cuts perfectly through the rich, savory fattiness of pan-fried chops. Serving this alongside a cooling yogurt sauce creates a harmonious balance of temperature, spice, and texture that feels deeply traditional yet is easily accessible for modern home cooking.
