Harissa-Rubbed Lamb Chops

Add a bold, spicy flair to your holiday menu with harissa-rubbed lamb chops. This North African chili paste imparts a rich, complex heat that perfectly complements the tender lamb, creating a dish that is both elegant and full of flavor.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

8 lamb chops, frenched

3 tbsp harissa paste

2 cloves garlic, minced

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 lemon, cut into wedges

Fresh cilantro, for garnish

Instructions

1. In a small bowl, combine harissa paste, minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper to form a smooth paste.

2. Rub the harissa mixture evenly over both sides of the lamb chops. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

3. Preheat your grill or grill pan over medium-high heat.

4. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or until desired doneness is reached.

5. Remove from grill and let rest for 5 minutes.

6. Serve with lemon wedges and garnish with fresh cilantro.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat lamb chops in a preheated oven at 300°F for about 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.