Ingredients
- 6 lamb chops, (~1.5 lbs)
- 3 tbsp harissa paste
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp plain yogurt
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Combine the Marinade and Coat the Chops
In a bowl, mix the harissa paste, olive oil, yogurt, lemon juice, salt, and pepper.
Drop the lamb chops in and make sure they’re coated on all sides. Cover the bowl and let them sit in the fridge for at least 30 minutes.
An hour or two is better if you have the time.
Get Your Grill to ~450F and Cook
Put the chops directly over the heat.
Flip them every minute or so to build up a good char without burning the marinade. Because of the yogurt and harissa, they can scorch if you leave them in one spot for too long.
Cook them until they hit an internal temp of about 145F. They’ll be medium-rare. Let them rest for a few minutes before you get into them.
Grilled Harissa Lamb Chops
This recipe uses a simple harissa and yogurt marinade to produce incredibly flavorful lamb chops. The lactic acid in the yogurt works to tenderize the meat, while the sugars in the yogurt and harissa help create a beautiful, dark char on the grill.
Ingredients
- 6 lamb chops ~1.5 lbs,
- 3 tbsp harissa paste
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp plain yogurt
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Mix harissa paste, olive oil, yogurt, lemon juice, salt, and pepper in a bowl.
- Coat lamb chops in marinade mixture, cover and refrigerate 30 minutes to 2 hours.
- Heat grill to 450°F.
- Place chops directly over heat, flipping every minute to prevent marinade from burning.
- Cook until internal temperature reaches 145°F for medium-rare.
- Rest 5 minutes before serving.
Notes
Watch chops carefully while grilling as yogurt-based marinade can scorch quickly.
