Harissa-Spiced Lamb Chops

8 lamb chops

11⁄2 tablespoons Harissa spice mix 1 tablespoon chopped mint

1 tablespoon chopped parsley

1⁄2 cup Grapeseed oil, as needed

1 cup pistachios, crushed

Pistachio Romesco

1 red bell pepper

1⁄4 cup extra virgin olive oil

1⁄2 red onion, sliced

2 Roma tomatoes, diced

2 garlic cloves, sliced

4 Piquillo peppers (canned)

1⁄4 cup sourdough croutons

1⁄2 cup pistachios, crushed

1 tablespoon red wine vinegar Smoked Spanish paprika

Salt and pepper

Glazed Eggplant

2 Japanese eggplants

3 tablespoons sherry vinegar 2 tablespoons honey

Olive oil, as needed

Salt and pepper

Pistachio Raita

1 cup thick Greek yogurt

1⁄2 cup cucumber, peeled, seeded, and grated

2 cloves garlic, peeled, germ removed and finely grated 1⁄2 lemon, zested

2 tablespoons mint, chopped

2 tablespoons pistachios, crushed

Salt and pepper, as needed

Prep Ahead

1. Combine the Harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste. Pour over the lamb and refrigerate for 1-2 hours or overnight.
2. Slice the eggplant into 1-inch slices.
3. Crush the pistachios using a pot until they are finely chopped. Reserve.
4. Over an open flame, blacken the skin of the red bell pepper. Transfer the pepper to a bowl and cover it with plastic, steam at room temperature for 10 minutes. Peel the black skin from the red pepper and trim away the seeds.
5. Thinly slice the red onion, Piquillo peppers, 2 cloves of garlic and combine in a bowl. Roughly dice the tomatoes and combine in the same bowl. Reserve.
6. Peel, seed and grate the cucumber. Toss it with 1 teaspoon of salt and rest at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.
7. Mix the Pistachio Raita, then combine all ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and chopped mint.