Serving Size: 2
Rehydrate harissa peppers in hot water (one hour). Strain and reserve liquid. Grind toasted spices
together in coffee grinder. In 2 tablespoons of oil, sweat out onion, garlic, carrot and de la Vera, adding
a small amount of pepper liquid if necessary. Vegetables should be completely soft without getting color.
Add harissa peppers and ground spices to the pan, adding a small amount of pepper liquid as necessary.
Cook 10 minutes. Purée harissa pepper mixture and bell peppers together in blender, adding a small
amount of harissa soaking liquid if necessary. Combine mint with sour cream and season with salt and
pepper. Preheat grill to medium. Rub lamb chops with olive oil and season with salt and pepper. Place
lamb chops on the hot grill and let sit on the first side for at least 2 minutes to create a charred surface.
Flip the chops and finish cooking to desired temperature. Remove from the grill to rest on a large plate.
Place 1 tablespoon of harissa in the center of each serving plate and swirl your spoon in a circular motion
to create a nest. Next, spoon your mint sour cream in the center of the circle. Warm fava beans in a small
sauté pan with water and butter and place the fava beans on top of the sour cream. Finally, place 3 to 4
chops neatly on the inside of your sauces and serve.