Active Time

　　25 min

　　Total Time

　　2 3/4 hour

　　On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

　　

Ingredients

Makes 6 servings

　　6 double-rib lamb chops, frenched

　　2 tablespoons fiery harissa

　　1 teaspoon salt

　　1 tablespoon olive oil

　　2 tablespoons unsalted butter

　　2 sprigs fresh thyme

　　Ground cumin for sprinkling

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.

　　

Step 2

Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.

　　

Step 3

Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.

　　

Step 4

Serve with ground cumin for sprinkling.

　　Cooks' note:

　　Harissa-coated lamb chops can be marinated up to 6 hours.