• August 22, 2016

    Grilled Harissa Lamb Chops + Yogurt-Cucumber Salad

    by

    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.

    So dinner.

    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.

     

    Grilled Harissa Lamb Chops + Yogurt-Cucumber Salad

    #Dinspiration: Juicy grilled lamb chops with a quick and flavourful 3-ingredient marinade. The cucumber-yogurt salad cools and serves as both a side and a sauce.
    Prep Time5 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Dinner
    Cuisine: African
    Servings: 4 hungry people, 8 smaller eaters
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 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)

    Instructions

    • 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.

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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