When I think about weeknight dinners and how to make them both easy and elevated, Mina comes to mind. I prefer everything homemade and have been a Harissa lover ever since I stumbled upon it in Sami Tamimi’s cookbook, Jerusalem. This North African condiment quite simply makes me happy – it is absolute soul food at its best. While I love the art of chopping the tomatoes, peppers, and spices, it is time-consuming and labor-intensive, so imagine my delight when I discovered Mina’s Harissa. It tasted as if it had been created in a grandmother’s kitchen. Rather than a paste, it’s an actual homestyle Harissa – and such began my love affair with Mina.

[recipe title=”Roasted Lamb Loin with Mina Green Harissa” print=”true” ]


Serves:  4

Cook Time:  10-12 minutes



  • Take lamb chops out of the refrigerator while oven is preheating about 10 minutes.
  • Preheat oven 425.
  • Coat the lamb chops with 2 T olive oil and season with 1 t salt and 1 t pepper.
  • Heat large heavy bottom skillet over medium high heat for 1 minute (one used for stove top and oven).
  • Sear the lamb – 2 minutes one side, 2 minutes the other side, and 1 minute fat side down, bones up.
  • Remove pan from the heat, brush with green harissa, being sure to cover lamb chops well on each side.
  • Position lamb chops bone side down, fat side up
  • Roast 5-6 minutes until medium rare.
  • Remove and brush with remaining Mina’s green harissa
  • Serve more sauce room temperature on the side.




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