Tender lamb loin, creamy chickpea purée, and bright preserved lemon come together with a bold layer of roasted green chile harissa. This lamb loin recipe brings rich, earthy, and fresh flavors to the plate without letting any single ingredient overpower the rest.

Why Does Green Chile Harissa Work with Lamb?

Green chile harissa adds a spicy and novel note to this lamb dish. Traditional North African harissa leans on dried red chiles, but this version swaps in roasted New Mexico green chiles alongside red bell peppers, cumin, coriander, smoked paprika, and caraway. A drizzle of green chile harissa adds assertive brightness and subtle capsaicin warmth to the buttery, gamey lamb loin.

What Is Lamb Loin?

Lamb loin comes from the section between the ribs and the leg, the same area that gives us loin chops. Boneless and trimmed, it is one of the most tender and lean cuts of lamb, so it cooks quickly and is best served medium-rare. Ask your butcher to trim and tie the loin for you; tying keeps it an even thickness so it roasts evenly. If you can’t find lamb loin, a frenched rack of lamb is a good substitute, though it will need a few extra minutes in the oven.

How Do You Cook Lamb Loin?

The secret is a two-step method. Season the loin generously, sear it in a hot oven-safe skillet until browned on all sides, then finish it in a 400°F oven. An instant-read thermometer takes out the guesswork: pull the lamb at 125°F for medium-rare, about 12 to 14 minutes, and let it rest for 10 minutes so the juices settle before slicing.

How Do You Roast Green Chiles for Harissa?

Char the chiles and bell peppers directly over a gas flame, on a grill, or under the broiler, turning until the skins blister and blacken. Transfer them to a bowl, cover tightly for 10 minutes to steam, then peel, stem, and seed. Hatch green chiles are ideal when they’re in season, but frozen roasted New Mexico green chile works year-round.

Can You Make Green Chile Harissa Ahead of Time?

Making an extra batch of this green harissa sauce is recommended, as its vibrant herbal profile elevates everything from roasted vegetables to grilled meats and eggs. Refrigerate the harissa in an airtight jar for up to five days and the chickpea purée for up to three, then cook the lamb just before serving.

Is Lamb Loin With Green Chile Harissa Gluten-Free?

Yes. Every component of this dish is naturally gluten-free and dairy-free. If you are cooking for someone with celiac disease, check that your spices and preserved lemons are labeled gluten-free, and serve the dish with gluten-free flatbread or rice instead of pita. No changes to the cooking time are needed.

What Wine Pairs With Lamb Loin With Green Chile Harissa?

The ultimate wine pairing for this dish is a juicy, medium-bodied Grenache or a Southern Rhône blend like Châteauneuf-du-Pape or Gigondas. Grenache’s ripe raspberry, strawberry, and dried plum notes complement lamb’s natural gaminess without feeling heavy. Its soft, silky tannins matter, too: high-tannin wines clash with chile spice and create a bitter burn. Grenache’s herbal, white pepper, and garrigue notes echo the coriander, cumin, and preserved citrus on the plate.

If a pure Grenache isn’t available, try a cool-climate Syrah, whose black pepper notes highlight the lamb loin’s seared crust. A bold Tavel rosé from the Rhône Valley provides chilled acidity to contrast the warm chickpea purée, and a light, floral Cinsault suits diners who prefer milder spice.

What Other Green Chile Recipes Can You Make?

Start with Green Chile Corn Madeleines with Smoked Honey Butter or Mussels en Papillote With Green Chile, then cleanse the palate with Green Chile Granita With Lime and Cilantro Blossoms.

For dessert, finish with Vanilla Panna Cotta With Espresso Green Chile Caramel. Still craving lamb? Fire up the grill for Grilled Lamb Scottadito.

Then explore TABLE’s collection of green chile recipes to bring New Mexico to your table, or browse more main dish recipes.

Lamb Loin With Green Chile Harissa

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• Author: Gabe Gomez
• Total Time: 55 minutes
• Yield: Serves 4

Print Recipe

Description

This Lamb Loin with Green Chile Harissa combines tender lamb with a spicy green chile sauce and smooth chickpea purée. Preserved lemon and fresh mint add a bright, fresh flavor to every bite.

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Ingredients

Scale 1x2x3x

For the chile harissa:

• 2 roasted green chiles
• 2 roasted red bell peppers
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp caraway seed
• 2 tbsp olive oil
• 1 tsp sherry vinegar

For the chickpea purée:

• 1 cup cooked chickpeas
• 2 tbsp tahini
• 1 clove garlic
• Juice of 1/2 lemon
• 2 tbsp olive oil
• Salt to taste

For the lamb:

• 1 lb lamb loin, trimmed and tied
• 1 tbsp olive oil
• Kosher salt and black pepper
• Garnish: preserved lemon peel, finely diced
• Fresh mint leaves

Cook Mode Prevent your screen from going dark

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Instructions

For the chile harissa:

1. Blend harissa ingredients until smooth; adjust seasoning.

For the chickpea purée:

1. Purée chickpeas, tahini, garlic, lemon juice, and olive oil until silky. Optional: pass through a sieve for extra refinement.

For the lamb:

1. Preheat oven to 400 degrees.
2. Season lamb with salt and pepper. Sear in hot oil until browned. Transfer to oven and roast to medium rare (125°F internal), about 12–14 minutes. Rest before slicing.
3. Slice lamb and arrange on chickpea purée. Spoon harissa alongside. Garnish with preserved lemon and mint.

Notes

Doneness: The internal temperature rises about 5°F as the lamb rests. The USDA recommends cooking lamb to 145°F followed by a 3-minute rest; for medium, pull it at 135°F.

Roasting chiles: If your chiles and peppers aren’t pre-roasted, char them over a gas flame or under the broiler, steam in a covered bowl for 10 minutes, then peel and seed. This adds about 20 minutes to the prep time.

Make ahead: Refrigerate the harissa for up to 5 days and the chickpea purée for up to 3 days. Bring the purée to room temperature or warm gently before serving.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Seared and Roasted
• Cuisine: Southwestern, Mediterranean

Nutrition

• Serving Size: 4 oz lamb with ¼ of the purée and harissa
• Calories: 525

Try These Other Green Chile Recipes by Gabe Gomez:

Green Chile Granita With Lime and Cilantro Blossoms

Mussels en Papillote With Green Chile

Vanilla Panna Cotta With Espresso Green Chile Caramel

Green Chile Corn Madeleine with Smoked Honey Butter

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com. 

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