Grilled Harissa Lamb Chops Recipe
This is my go-to for lamb chops when I don’t have a lot of time. The marinade uses harissa for a smoky, deep heat and yogurt to keep the lamb tender and balance the spice. They grill up quickly and are perfect for serving with couscous or a simple salad.
Ingredients
- 8 lamb chops, (~2 lbs)
- 1/4 cup harissa paste
- 2 tbsp olive oil
- 2 tbsp plain yogurt
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Marinate the Lamb
In a medium bowl, whisk together the harissa paste, olive oil, yogurt, lemon juice, salt, and pepper.
Add the lamb chops to the bowl and turn them over in the marinade until they are fully coated.
Cover the bowl and put it in the refrigerator for at least 30 minutes, but ideally for 4-6 hours. You can go up to 24 hours, but don’t push it much past that as the lemon juice can start to affect the texture of the meat.
Grill the Chops to 145F Internal
Get your grill to a medium-high heat, around 400-450F.
Place the chops on the grill grates. Cook for ~3-5 minutes per side. The exact time will depend on the thickness of your chops. You’re looking for a good char on the outside without burning the harissa.
Pull the lamb chops off the grill when they reach an internal temperature of ~145F for medium-rare. Let them rest for about 5 minutes before serving.
Grilled Harissa Lamb Chops
Ingredients
- 8 lamb chops ~2 lbs,
- 1/4 cup harissa paste
- 2 tbsp olive oil
- 2 tbsp plain yogurt
- Juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Method
- Whisk together harissa paste, olive oil, yogurt, lemon juice, salt, and pepper in a bowl.
- Coat lamb chops in marinade mixture.
- Refrigerate/marinate for 30 minutes to 6 hours (I did 2).
- Heat grill to medium-high (400-450F).
- Grill chops 3-5 minutes per side until internal temp reaches 145F.
- Rest 5 minutes before serving.
