Chef Smoke Special: Infused Harissa Honey Lamb Chops with Minted Pea Purée and Crispy Fingerling Potatoes

Chef Smoke Special: Infused Harissa Honey Lamb Chops with Minted Pea Purée and Crispy Fingerling Potatoes

A bold, elegant home-gourmet plate with seared lamb chops glazed in sweet heat, silky minted pea purée, and crisp fingerling potatoes for texture and balance. Distinct, elevated, and fully worthy of the Chef Smoke special lane.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Lamb

• 8 lamb loin chops
• salt and black pepper
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

For the Harissa Honey Glaze

• 2 tablespoons infused butter
• 1 tablespoon harissa paste
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• pinch of salt

For the Minted Pea Purée

• 3 cups peas, fresh or frozen
• 2 tablespoons regular unsalted butter
• 1 small shallot, minced
• 1 small garlic clove, minced
• 1/3 cup heavy cream
• 2 tablespoons fresh mint, chopped
• 1 tablespoon parsley, chopped
• salt and black pepper
• squeeze of lemon juice

For the Crispy Fingerling Potatoes

• 1 1/2 pounds fingerling potatoes, halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon rosemary, chopped
• 1/2 teaspoon thyme leaves

For Finishing

• flaky salt
• extra chopped mint
• lemon wedges, optional

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Crispy Fingerling Potatoes Instructions

1. Preheat the oven to 425°F.
2. Toss the potatoes with olive oil, salt, pepper, rosemary, and thyme.
3. Arrange cut-side down on a sheet pan.
4. Roast for 30 to 35 minutes until deeply golden and crisp.

Minted Pea Purée Instructions

1. Melt the regular butter in a saucepan over medium heat.
2. Add the shallot and cook for 2 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the peas and cook for 2 minutes.
5. Pour in the heavy cream and simmer gently for 2 to 3 minutes.
6. Add the mint, parsley, salt, pepper, and a squeeze of lemon juice.
7. Blend until smooth.
8. Keep warm.

Harissa Honey Glaze Instructions

1. In a small saucepan over very low heat, melt the 2 tablespoons infused butter.
2. Stir in the harissa, honey, lemon juice, garlic, and salt.
3. Warm gently until glossy and combined.
4. Do not boil.

Lamb Instructions

1. Pat the lamb chops dry and season with salt, pepper, smoked paprika, cumin, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the lamb chops for 3 to 4 minutes per side for medium-rare, depending on thickness.
4. Rest for 5 minutes.
5. Brush or spoon the warm harissa honey glaze over the lamb just before plating.

Plate

1. Spoon minted pea purée onto each plate.
2. Add crispy fingerling potatoes to one side.
3. Arrange 2 glazed lamb chops per plate.
4. Finish with flaky salt, chopped mint, and a lemon wedge if desired.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Lamb is best served fresh.
• Pea purée can be refrigerated for up to 2 days and reheated gently.
• Potatoes can be recrisped in the oven.