Recipe Corner: Harissa-Spiced Lamb with Glazed Eggplant and Pistachio Raita by Chef Daniel Bouloud

Chef Daniel Boulud

Originally from Lyon, France, Chef Daniel Boulud is widely recognized as one of America’s foremost culinary authorities. Since he arrived in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the United States, as well as Toronto, Montreal, Dubai, Singapore and The Bahamas. His culinary empire has earned him much praise, but his inspiration remains anchored in the rhythm of the seasons. From his flagship DANIEL to his estates around the world, chef Boulud’s signature remains the contemporary appeal he brings to soulful dishes rooted in French tradition.

Watch the video and cook along with Chef Boulud as he creates this recipe: Harissa Spiced Lamb with Glazed Eggplant and Pistachio Raita. For dessert, make Pistachio Crusted Pain Perdue Blackberry Chantilly. See:


8 lamb chops

11⁄2 tablespoons Harissa spice mix

1 tablespoon minced mint

1 tablespoon chopped parsley

1⁄2 cup grapeseed oil, as needed

1 cup pistachios, crushed

Pistachio romesco:

1 red bell pepper

1⁄4 cup extra virgin olive oil

1⁄2 red onion, sliced

2 Roma tomatoes, diced

2 garlic cloves, sliced

4 piquillo peppers (canned)

1⁄4 cup sourdough croutons

1⁄2 cup pistachios, crushed

1 tablespoon red wine vinegar

Smoked Spanish paprika

Salt and pepper


2 Japanese eggplants

3 tablespoons sherry vinegar

2 tablespoons of honey

Olive oil, as needed

Salt and pepper


1 cup thick Greek yogurt

1⁄2 cup cucumber, peeled, seeded, and grated

2 garlic cloves, peeled, seeded and finely grated 1⁄2 lemon, grated

2 tablespoons mint, chopped

2 tablespoons pistachios, crushed

Salt and pepper, as needed


Combine the Harissa Herb and Spice Blend with the Grapeseed Oil and blend with a hand blender until a paste forms. Pour over lamb and refrigerate 1-2 hours or overnight.

Cut the eggplant into 1-inch slices.

Pound the pistachios using a saucepan until finely chopped. Reserve.

Over an open flame, blacken the skin of the red bell pepper. Transfer bell pepper to a bowl and cover with plastic, steam at room temperature for 10 minutes. Peel the black skin of the red pepper and remove the seeds.

Thinly slice the red onion, the piquillo peppers, 2 garlic cloves and mix in a bowl. Dice the tomatoes and combine in the same bowl.


Peel, seed and grate the cucumber. Mix it with 1 teaspoon of salt and let sit at room temperature for 10 minutes to extract the liquid. Squeeze dry the grated cucumber and transfer to a small bowl.

Mix the Pistachio Raita, then combine all the ingredients in the bowl with the grated cucumber, season with salt, lemon zest and pepper to taste. Mix in the crushed pistachios and the chopped mint.


For the pistachio romesco: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion, tomatoes, garlic and piquillo peppers. Sauté until the onions are tender and the liquid has evaporated; about 4 minutes. Transfer the peppers and cooked vegetables to a blender with the croutons, pistachios, and vinegar. Blend until smooth and as you run, pour in the remaining olive oil until emulsified. Season, to taste, with paprika, salt and pepper.

For the glazed eggplant: Heat a thin layer of olive oil in a large skillet over high heat. Add the eggplant in a single layer (you may need to do this in batches) and sear until golden brown on both sides. Reduce heat to medium and deglaze with sherry vinegar and honey. Bring to a simmer until reduced to a glaze.

For the Lamb Chops: When ready to serve, preheat a grill to medium-high heat. Season the marinated lamb with salt and pepper, then grill until cooked to your desired temperature (about 5 minutes for medium). Remove from the grill and let rest for a few minutes. Brush some Romesco Sauce on each side of each chop and dip into the reserved crushed pistachios to coat.


Pour some of the romesco sauce on each plate and spoon over the top to form a well. Arrange 4 glazed eggplant slices over the sauce and sprinkle some toasted pistachios on top. Divide the lamb chops between plates and serve the Pistachio Raita on the side.

Cook with the professionals

Join chef-instructors from the Culinary Institute of America (CIA) in this online exploration of the potential of pistachios. Assisted by acclaimed French pastry chef Jean–Yves Charon, the chefs will demonstrate how to prepare cakes, sweets, macarons, ice cream and even an unusual guacamole with pistachios. The accompanying text, videos, and chef-tested recipes will give you the resources to dig deeper on your own. To increase the appeal of your cakes and sweets, look for pistachios. Among nuts, they are the style leader, the one that makes any creation more avant-garde. Pistachio is the flavor of the moment: in ice cream, in biscotti and in the biggest confectionery trend in Paris: the macaron. Across the country, patrons of wine bars and craft beer taverns enjoy roasted pistachios with contemporary seasonings like smoked salt and paprika. Today, the United States leads the world in pistachio production, both in quantity and quality. With California-grown pistachios so widespread, you may overlook imported nuts. With convenient formats like shelled kernels, you can easily experiment with making pistachio paste and pistachio flour. To cook with the professionals, go to:

American pistachio growers are snacking crazy – follow us for tips, tricks, and ideas on healthier ways to make Love Nut your daily snack. Research suggests that pistachios have numerous benefits and may help maintain good health, support an active lifestyle, and reduce the risk of nutrition-related diseases. The US Food and Drug Administration (FDA) acknowledges that tree nuts, including pistachios, may be part of a heart-healthy diet: scientific evidence suggests, but does not prove, Eat 1.5 ounces per day of most nuts, such as pistachios, as part of a heart-healthy diet. a diet low in saturated fat and cholesterol can reduce the risk of heart disease. For nutrition information, go to:

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See also:

The Best Recipes With Pistachio We’ve Ever Tasted

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