Grilled Harissa Lamb Chops + Yogurt-Cucumber Salad
Hi guys, you know how I was talking about a new #itsjustdinner series? Well, I decided to actually go for it, but I think I’m going to re-tag it #dinspiration. Because it sounds nicer. And nothing is “JUST” dinner, dinner is everything, right?!
Knowing there’s a low commitment for photos motivates me to actually take a photo before digging in.
It’s kinda the way Foodess started – spontaneous cooking and picture taking. It feels good. As much as I love having a plan and shopping bags full of all the ingredients I need for a specific project on a workday, this way feels loose and fun – just sharing everyday real life.
A super-quick, super-flavourful 3-ingredient marinade of olive oil, garlic and harissa paste on juicy lamb chops (which I buy at Costco, FYI – really good, and great price). I served them with my Indian cucumber salad, which serves as both salad and sauce, and warmed pita bread.
We couldn’t believe how yummy they were with so few ingredients. I marinated them for maybe 45 minutes before cooking them, but you could definitely get away with less if you’re short on time.
Harissa is a spicy North African condiment made with toasted chiles, garlic, vinegar, caraway, cumin and mint. This is the one I buy, and we go through a ton. However, as much as I love it, you could easily swap in another hot sauce, like sambal oelek or sriracha.
The marinade would be delicious on chicken thighs or shrimp, too. Despite being pretty spicy, both our 3-year-old and 10-month-old inhaled them.
- 2 heaping tbsp harissa paste
- 4 medium cloves garlic
- 2 tbsp olive oil
- salt and pepper
- 1 1/4 lbs 1 kg 1 1/2"-thick lamb chops (about 8)
- Combine harissa, garlic and olive oil in a shallow baking dish. Add lamb chops and turn to coat. Marinate at room temperature for up to 1 hour (or refrigerated up to 48 hours, just bring them to room temperature before grilling).
- Preheat grill to medium heat. Sprinkle both sides of the lamb chops generously with salt and pepper. Grill for about 10 minutes for medium-well done, flipping once, or until desired doneness (about 8 minutes for medium-rare).
- Let rest 5 minutes prior to serving.