Grilled Harissa Lamb Chops
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
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.
Notes
Do not marinate longer than 4 hours as acid will break down meat texture.