Harissa is a classic Tunisian chile sauce generally it’s used in bold flavored goat and lamb dishes and also as a flavoring for couscous. Every household has its own version made from hot chilies, garlic, cumin, coriander, caraway and olive oil.
I’ve rubbed these lamb chops with a bumped up store-bought Harissa and paired with a tzatziki yogurt sauce to keep the spiciness at bay! I also rubbed a little harissa on some eggplant that I grilled to serve alongside. The whole shebang was served with some pearl cous cous that I tossed with lemon juice, olive oil and some of the leftover mint and cilantro. Enjoy!
- 8 lamb loin chops, 1½-inches thick
- Kosher salt and freshly ground black pepper
- ⅓ cup harissa sauce
- 3 cloves garlic, finely chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- Tzatziki Sauce (recipe follows), for serving
- Season the lamb chops with salt and pepper and set aside while you prepare the marinade. In a small mixing bowl, stir together the harissa, garlic, and herbs. Rub paste over lamb chops to coat. Cover and marinate in the refrigerator for 4 hours or as long as overnight.
- Remove the lamb chops from the refrigerator and let sit at room temperature for 30 minutes to take the chill off the meat. Preheat grill to medium-high heat; brush and oil the grates before you start cooking. If possible, keep a cool zone to move the chops to in case of flare-ups. Place the lamb chops on the grill and cook 8 to 12 minutes total for mod-rare (125ᵒF to 130ᵒF), turning every few minutes. Remove and let rest for 10 minutes before serving. Serve hot with Tzatziki Sauce.
- 1 cup Greek yogurt
- 1 cup very thinly sliced cucumbers
- ¼ cup thinly sliced shallots
- Zest and juice from ½ lemon
- 3 tablespoons finely chopped mint
- Kosher salt, to taste
- Stir to combine all ingredients. Cover and chill for an hour before serving.
Cheers and Happy Grilling!