Harissa Lamb Chops Recipe

Smokey, spicy, and utterly irresistible during the summer months, this delicious recipe pairs fragrant Moroccan spices with a creamy yoghurt and tahini sauce. Accompanied by vibrant summer veggies, this surprisingly quick and easy meal is perfect for grilling and entertaining in the warm weather. Our Lamb Shoulder Chops are on offer this week and would be perfect for this recipe which showcases North African flavours at their best. Great with Moroccan rice, couscous, or a refreshing salad, this dish can be tailored to suit the tastes of you and your family. Bon appétit! 

INGREDIENTS (4-6 portions)

2-3 lbs lamb chops

Vegetables for grilling (your choice of courgette, summer squash, bell peppers, onion, aubergine, or mushrooms)

Olive oil

Fresh mint leaves

Harissa Spice Rub:

1 tbsp cumin

1 tbsp coriander

1 tbsp smoked paprika

1 tbsp granulated garlic

2 tsp salt

1 tsp dried mint

1 tsp whole caraway seeds

Harissa Yoghurt Sauce:

¾ cup plain full-fat Greek yoghurt

¼ cup tahini paste

1-2 tbsp harissa paste

¾ tsp salt

1 tsp smoked paprika (optional)

METHOD

Preheat the grill to med-high.

Prep Lamb. Cut lamb chops into single chops or portions. (Use a sharp knife and slice in between the bones.) Cut off any excess fat. Pat dry.

Make Harissa Spice Rub. Mix spices and salt together in a shallow bowl (big enough to fit the chops) and set aside.

Dip both sides of each lamb chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan. Or feel free to just sprinkle generously.

Make the harissa yoghurt sauce. Mix the yoghurt with tahini paste, garlic, salt, optional smoked paprika and the harissa paste, starting conservatively, adding more harissa paste to taste. Each Harissa paste has different levels of heat (this would also be good without the harissa paste!)

If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving. Grill the lamb chops. Spray the grill with olive oil spray.

Place the chops down and grill 3 minutes (covered) or until good grill marks appear.  (Don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. 

Cover, and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium-rare, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.

To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves. Serve the Harissa yoghurt sauce on the side or spoon a little on each chop, or spread it out on a plate with everything layered on top.

Recipe originally found at: https://www.feastingathome.com/grilled-lamb-chops-with-harissa-yogurt/