MOROCCAN SPICED LAMB RECIPES

Steps:

• In a small bowl, mix the spices with 1 1/2 teaspoons of kosher salt. Pat the garlic all over the lamb chops, then sprinkle them with the spice mixture.
• In a large skillet, heat the vegetable oil. Add the chops and cook over moderately high heat, turning once, for about 6 minutes for medium-rare. Transfer the chops to plates, garnish with the cilantro and serve.

Steps:

• Harissa paste is available at Middle Eastern markets, some specialty foods stores, and from online sources.
• Preheat oven to 425°. Mix ginger, cayenne, coriander, cumin, 1 tsp. salt, and ¼ tsp. black pepper in a small bowl; rub all over lamb.
• Heat oil in a large, ovenproof skillet over medium-high heat. Cook lamb until browned, about 5 minutes per side. Add carrots and scallions to skillet, season with salt and pepper, and toss to coat in pan drippings. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 10–12 minutes (if the lamb finishes cooking before the carrots, transfer it to a cutting board and continue cooking carrots).
• Meanwhile, whisk garlic, yogurt, lemon juice, and harissa paste in a small bowl; season with salt and pepper and set harissa yogurt aside.
• Transfer lamb to a cutting board; let rest 10 minutes. Cut each rack between rib bones into two-rib chops. Serve with vegetables and harissa yogurt.
• DO AHEAD: Harissa yogurt can be made 1 day ahead. Cover and chill.