Grilled Lamb Chops with Harissa Yogurt Sauce Recipe
Harissa Grilled Lamb Chops with Harissa Yogurt and summer veggies - a simple easy meal, perfect for summer entertaining!
How to Make the Best Grilled Lamb Chops with Harissa Yogurt Sauce
Grilled lamb chops are one of the most impressive yet surprisingly simple dishes you can make. This recipe takes tender lamb to new heights with a fragrant North African-inspired spice rub featuring cumin, coriander, and smoked paprika. The harissa yogurt sauce adds a creamy, tangy element with just the right amount of heat.
What makes this dish perfect for summer entertaining is how effortlessly it comes together. The spice rub can be mixed ahead of time, and the yogurt sauce takes just minutes to prepare. While your grill heats up, you can have everything ready to go. Pair the lamb with whatever summer vegetables you have on hand—zucchini, bell peppers, and eggplant all take beautifully to the grill.
The key to perfectly grilled lamb chops is not to overcook them. A nice medium-rare gives you the most tender, juicy results. The technique of grilling the fatty edge upright helps render that fat and adds incredible flavor. Fresh mint leaves as a garnish bring brightness that ties all the bold flavors together.
Grilled Lamb Chops with Harissa Yogurt Sauce
Harissa Grilled Lamb Chops with Harissa Yogurt and summer veggies - a simple easy meal, perfect for summer entertaining!
Ingredients
Lamb and Vegetables
Harissa Spice Rub
Harissa Yogurt Sauce
Instructions
Prepare the Lamb
- Preheat the grill to medium-high heat.
- Cut lamb chops into single chops or portions. Use a sharp chef's knife and slice in between the bones. Cut off any excess fat and pat dry.
- Mix spices and salt together in a shallow bowl big enough to fit the chops and set aside.
- Dip both sides of each lamb chop, as well as fatty edge, into the Harissa rub. Tap the excess off and place on a sheet pan. You can also just sprinkle generously.
Make the Yogurt Sauce
- Mix the yogurt with tahini paste, garlic, salt, optional smoked paprika and the harissa paste, starting conservatively.
- Add more harissa paste to taste. Each harissa paste has different levels of heat.
Grill and Serve
- If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover and set aside until serving.
- Spray the grill with olive oil spray. Place the chops down and grill 3 minutes covered, or until good grill marks appear. Don't fiddle with them too much.
- Spray the top of lamb chops with olive oil spray, and turn them over. Turn the heat down to medium and grill another 3 minutes.
- Place the fatty edge of the lamb chop on the grill, so they are sitting upright on their side, leaning them against each other. Cover and cook another 2 minutes to melt off that fatty layer.
- Remove from grill and cover with foil until ready to serve.
- 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 sauce on the side or spoon a little on each chop.
Notes
- Lamb loin chops or sirloin steaks work best for this recipe.
- These are delicious served medium-rare, but feel free to cook through on lower heat if that is your preference.
- The harissa yogurt sauce is also delicious without the harissa paste for a milder version.
