2 to 4

Marinated American lamb chops with rosemary & garlic on a plate


  • 3 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 1/2 pound ground American Lamb
  • 2 tablespoons prepared harissa
  • 1/3 cup flour
  • 3-1/2 cups whole milk, heated
  • Salt and freshly ground pepper, to taste
  • 1/4 cup coarsely chopped fresh cilantro
  • 4 buttermilk biscuits, for serving


In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.  

Serve over biscuits.