grilled lamb chops with harissa yogurt

how to make grilled lamb chops with harissa yogurt

Cook Time: 20 mins

Recipe Servings: 4-6                       Total Cook Time: 45 mins

Prep Time: 20 mins                         Difficulty Level: Medium

About grilled lamb chops with harissa yogurt

There is a delicious recipe I want you to try: grilled lamb chops with yoghurt puree, The lamb is prepared with spices, then roasted next to the summer vegetables of your choice. Today used sweet peppers, zucchini and summer pumpkin.

It all gets plattered up together with the flavorful harissa yogurt-an easy and surprisingly fast meal that is perfect for summer grilling and entertaining.

Feel free to use store-bought harissa paste or make your own from scratch, either way, I know you’ll love these North African flavors paired with the lamb. Such a delicious combination!

ingredients

• 2–3 lbs lamb chops, lamb loin chops or sirloin steaks.  ( see notes)
• Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
• spray olive oil ( or use regular)
• 15–20 fresh Mint leaves

Harissa Spice Rub:

• 1 tablespoon cumin.
• 1 tablespoon coriander.
• 1 tablespoon smoked paprika.
• 1 tablespoon granulated garlic.
• 2 teaspoons salt.
• 1 teaspoon dried mint.
• 1 teaspoon whole caraway seeds (optional).

Harissa Yogurt:

• 1 cup plain, full-fat Greek yogurt
• 1 tablespoon harissa paste ( store-bought or homemade Harissa paste) more to taste
• 1 teaspoon smoked paprika – optional

Serve with Grilled Veggies and your choice of grain, quinoa, basmati rice or couscous.

Garnish: a few torn fresh mint leaves and/or Italian parsley leaves

How to prepare

Preheat Grill to med-high.

Cut lamb chops into single chops or portions, (Use a sharp knife and separate the bones) Pat dry.

Mix the spices and salt together in a large bowl to season all the pieces of meat.

Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.

If the vegetables are grilled, place them with olive oil, salt and pepper, grill them first and then cover them for serving.

Grill the lamb chops. Spray the grill with olive oil spray. Place and grill for three minutes and wait for good grill marks.
Sprinkle the top of the lamb pieces with olive oil, and stir.
Reduce heat to medium and grill another three minutes.
Then, place the oily edge to seal the lambs on the grill, so that they sit upright, on their side, leaning against each other ( look at the picture). Cover, and cook for two minutes or so, to melt that fatty layer (This method is tasty, but feel free to cook over low heat if this is your preference) Remove it from the grill, and cover until it's ready to serve.

Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. I like to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor- up to you.

To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.

Serve the Harissa yogurt on the side or spoon a little on each chop.

Serve with a cooked grain like quinoa, basmati rice or even couscous. I used Israeli couscous in the photos.

notes

If serving with a cooked grain, make sure to season it. ( Olive oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.

                                                                            ❤Health and wellness❤

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