Ras El Hanout Lamb Chops with Pickle Salad

To make the pickle salad, place half of the cucumbers in a small heatproof bowl. Place the red onion in a separate small heatproof bowl. In a medium bowl, combine the remaining half of the cucumbers and the white onion. Set aside.

In a saucepan over medium-high heat, combine both vinegars, the sugar, garlic, salt, mustard seeds, coriander seeds, bay leaves and 1 cup (8 fl. oz./250 ml) water. Bring to a vigorous simmer and simmer for 1 minute. Pour half of the hot liquid over the cucumbers and the remaining half over the red onions. The vegetables should be fully submerged. Refrigerate, uncovered, until ready to use. (The pickled vegetables can be stored in the refrigerator for up to 3 days.)

To prepare the lamb, pat the lamb chops dry and season liberally with salt on both sides, then rub with the ras el hanout until fully coated.

In a large fry pan over medium-high heat, heat the oil until just smoking. Working in batches to avoid crowding the pan, sear the lamb until well browned on both sides, about 1 minute per side for medium-rare. Using tongs, hold the chops upright to sear the fat cap on the edges. Transfer to a baking sheet and tent with foil while you finish searing the remaining lamb.

To serve, drain the pickled cucumbers and red onions. Toss the pickled vegetables with the white onion and fresh cucumber. Spoon a few spoonfuls of labneh on the bottom of a warmed serving platter, using the back of the spoon to create nice swoops. Arrange the lamb chops on the labneh and spoon any accumulated juices over the top. Arrange the vegetables around the lamb on the platter and garnish with cilantro. Serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen