GRILLED HARISSA-SPICED LAMB CHOPS
Grilled Harissa-Spiced Lamb Chops are a perfect combination of smoky, spicy and aromatic flavours that make for an irresistible meal. The fiery heat of harissa paste, balanced with the warm earthiness of cumin and the richness of olive oil, enhances the lamb’s natural juiciness. When grilled, these flavours caramelize beautifully, creating a crisp, flavorful crust while keeping the inside tender and succulent. Whether you’re hosting a backyard BBQ, preparing a quick weeknight meal or serving an elegant dinner, these lamb chops are a showstopper, with just a handful of ingredients and minimal prep time. This dish delivers complex flavours with ease. Serve with a fresh cucumber salad, herbed couscous or grilled vegetables for a complete meal. Inspired by North African and Mediterranean cuisine, this dish brings warmth and depth to every bite, making it a must-try for spice lovers.
RECIPE CATEGORY
Entrée, Dinner
SERVING SIZE
1
CUISINE
North African, Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill, Marinate
OCCASION/HOLIDAY
Backyard BBQ, Summer, Party, Family Reunion, Ramadan, Easter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, Quick and Easy, Wheat / Gluten-Free
DISH TYPE
Lamb
INGREDIENTS
- 100g lamb chop
- ½ tsp harissa paste
- 1 tsp olive oil
- ½ tsp cumin
FULL NUTRITIONAL INFORMATION
- Calories: 220
- Protein: 19g
- Carbohydrates: 1g
- Fat: 16g
- Saturated Fat: 5g
- Fibre: 0g
- Sugar: 0g
- Sodium: 180mg
PREPARATION
- Prepare the marinade: In a small bowl, mix the harissa paste, olive oil and cumin.
- Coat the lamb: Rub the marinade evenly over the lamb chop, ensuring complete coverage.
- Marinate: Let the lamb rest for at least 15 minutes for quick flavour absorption or up to 2 hours for a deeper taste.
- Preheat the grill: Set the grill to medium-high flame and lightly oil the grates to prevent sticking.
- Grill the lamb: Cook for 3-4 minutes per side for medium-rare or longer for desired completion.
- Rest before serving: Let the lamb rest for 5 minutes to allow juices to redistribute. Serve hot with your choice of sides.
PREP TIME
15 minutes (excluding marination)
COOKING TIME
8 minutes
TIPS
- For deeper flavour: Marinate the lamb for up to 24 hours in the refrigerator.
- Avoid overcooking: Use a meat thermometer to check completion -60°C (140°F) for medium-rare, 65°C (149°F) for medium.
- Resting is key: Let the lamb rest before cutting to retain its juices.
- Serving suggestion: Pair with grilled pita, tzatziki or a light salad for a Mediterranean-style meal.
- Adjusting spice: If you prefer less heat, use ¼ tsp harissa or mix it with yoghurt before applying.
VARIATIONS
- Herb-infused: Add fresh chopped rosemary or thyme to the marinade for an aromatic boost.
- Zesty twist: Squeeze fresh lemon juice over the lamb before serving for a citrusy contrast.
- Sweet and spicy: Mix in ½ tsp honey to balance the heat of the harissa.
- Garlic boost: Add minced garlic or garlic powder for extra depth of flavour.
- Alternative cooking method: Roast in the oven at 200°C (400°F) for 12-15 minutes if grilling isn’t an option.
PREPPING AND STORAGE
- Marinated lamb: Can be stored in the fridge for up to 24 hours before grilling.
- Leftover lamb: Store in an airtight container in the fridge for up to 3 days.
- Freezing option: Freeze raw marinated lamb for up to 3 months. Thaw in the fridge overnight before cooking.
- Reheating tip: Warm in a pan over low heat or in an oven at 160°C (320°F) to avoid drying out.