Grilled Harissa Lamb Chops Recipe

Ingredients

• 8 (1-inch thick) loin lamb chops (about 1.5 lbs)
• 1/4 cup harissa paste
• 1 tablespoon olive oil
• 1/4 cup full-fat Greek yogurt
• 1.5 tablespoons lemon juice
• 2 cloves garlic, minced
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper

Marinate the Lamb

In a medium bowl, whisk together the harissa paste, olive oil, Greek yogurt, lemon juice, minced garlic, kosher salt, and black pepper until it forms a smooth, thick paste.

Add the lamb chops to the bowl and use your hands to coat each one thoroughly in the marinade.

Cover and refrigerate for at least 1 hour, but for the best flavor and tenderizing effect, let them marinate for 4 to 6 hours.

Grill Hot and Fast

Remove the lamb chops from the refrigerator about 30 minutes before you plan to cook to let them come to room temperature.

Preheat your grill to high, direct heat, aiming for a temperature of 450-500F.

Place the chops on the hot grates and let them cook, undisturbed, for ~3-5 minutes per side. You are looking for deep, dark grill marks and a good char on the outside.

For a perfect medium-rare, pull the chops from the grill when an instant-read thermometer registers an internal temperature of 130-135F.

Rest and Serve

Let the lamb chops rest on a cutting board for at least 5 minutes before serving. This is a critical step that allows the juices to redistribute throughout the meat.

Serve immediately. The exterior should have a spicy, charred crust from the caramelized marinade, while the inside remains pink and juicy.

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. The whole process is incredibly fast, relying on high, direct heat to cook the chops quickly while keeping them juicy.

Prep Time10 minutes mins

Active Time8 minutes mins

Marination Time4 hours hrs

Total Time4 hours hrs 18 minutes mins

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Ingredients

• 8 1-inch thick loin lamb chops (about 1.5 lbs)
• 1/4 cup harissa paste
• 1 tablespoon olive oil
• 1/4 cup full-fat Greek yogurt
• 1.5 tablespoons lemon juice
• 2 cloves garlic minced
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• In a medium bowl, whisk together the harissa paste, olive oil, Greek yogurt, lemon juice, minced garlic, the kosher salt, and the black pepper until smooth.
• Add the lamb chops to the bowl and coat each one thoroughly in the marinade.
• Cover and refrigerate for 4-6 hours.
• Remove the lamb chops from the refrigerator 30 minutes before cooking.
• Preheat the grill to high heat (450-500F).
• Place the chops on the hot grates and cook for 3-5 minutes per side until deeply charred.
• Cook until the internal temperature reaches 130-135F for medium-rare.
• Let the lamb chops rest on a cutting board for 5 minutes.
• Serve immediately while the exterior is crispy and the inside remains pink.

Notes

The yogurt marinade helps tenderize the meat while creating a flavorful char on the grill.