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.
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.