Harissa Sauce:
2 medium red bell peppers
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 cloves garlic
2 small fresh red chiles; chopped
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 lemon; juiced
extra-virgin olive oil
6 medium double lamb chops; frenched
kosher salt
black pepper
cilantro

1. Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.

2. Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.

3. Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.