Harissa Lamb Chops with maple tahini crunch

2 Serves
5-10 min Prep time
6-8 min Cook time


  • 1 bag arte* Maple Tahini Crunch
  • 6pc single lamb chops, frenched
  • 3 oz harissa paste
  • 12 oz cherry tomatoes (loose or on-the-vine)

for the pickled onions

  • ½ medium sized red onion  
  • ¾ cup white vinegar
  • 1 tbsp white sugar, granulated


  1. marinade lamb chops:
    combine lamb chops and harissa paste together and set aside.
  2. quick pickled onions:
    bring ¼ cup of water, along with the white vinegar and sugar to a boil. meanwhile, thinly slice red onions and place in a heat-tolerant bowl that is large enough to include your vinegar mixture. when your vinegar mixture comes to a boil, pour over onions and set aside until ready to plate your meal.
  3. cook lamb and blister tomatoes:
    dress cherry tomatoes with a drizzle of olive oil and season with salt and black pepper. Sear lamb chops for 3-4 minutes on each side (or until your desired doneness) in a large cast iron pan on medium-high heat. In the same pan, place seasoned tomatoes next to lamb chops and cook until blistered, approximately 6 to 8 minutes.
  4. plate and serve:
    mix together all components of your maple tahini crunch salad kit (except the crumbled feta) and transfer to serving dish. carefully drain pickled red onions and scatter over salad base along with your blistered tomatoes. finally, plate lamb chops on top and garnish with reserved crumbled feta.