Grilled Harissa Lamb Chops Recipe
The yogurt in this marinade is the key; its sugars caramelize over the high heat of the grill, creating a distinct, charred crust that you can’t get from a simple oil-based marinade. The harissa provides a smoky, complex heat that pairs perfectly with the lamb. The whole process is fast, so have everything ready before you start grilling.
Ingredients
- 8 bone-in lamb loin chops, about 1-inch thick
- 1/4 cup harissa paste
- 3 tbsp full-fat Greek yogurt
- 2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 cloves garlic, grated
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Make the Marinade and Coat the Chops
In a medium bowl, combine the harissa paste, Greek yogurt, olive oil, lemon juice, grated garlic, salt, cumin, smoked paprika, and black pepper. Whisk until it forms a thick, uniform paste.
Add the lamb chops to the bowl and use your hands to make sure each chop is thoroughly coated on all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The yogurt and lemon juice will tenderize the meat, so don’t let it go much longer than that.
Grill Hot and Fast
Preheat your grill to high heat, around 450-500F.
Place the marinated chops directly on the hot grates. Cook for about 3-4 minutes per side for medium-rare. You’re looking for a deep char on the outside, but you have to be careful not to overcook the interior. Lamb is best with a pink center; it becomes tough and livery when well-done.
The target internal temperature is 135F for medium-rare.
Rest and Serve
Transfer the grilled chops to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute.
Serve immediately.
Grilled Harissa Lamb Chops
Ingredients
- 8 bone-in lamb loin chops about 1-inch thick
- 1/4 cup harissa paste
- 3 tbsp full-fat Greek yogurt
- 2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 cloves garlic grated
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Method
- Whisk together harissa paste, yogurt, oil, lemon juice, garlic, salt, cumin, paprika, and pepper in a bowl.
- Coat lamb chops thoroughly in marinade, cover and refrigerate 30 minutes to 4 hours.
- Preheat grill to high heat (450-500°F).
- Grill chops 3-4 minutes per side for medium-rare (135°F internal temp).
- Rest chops 5 minutes before serving.
