Grilled Lamb Chops with Harissa Yogurt, grilled summer veggies and fresh mint- a simple, easy meal perfect for outdoor entertaining! If you’ve never tried grilling lamb chops, this easy recipe will show you how easy it is!
Death is the mother of beauty. ~ Wallace Stevens
Here’s another delicious catering recipe I wanted to share with you: Grilled Lamb Chops with Harissa Yogurt. The lamb is seasoned with a simple Harissa spice rub, then grilled alongside summer veggies of your choice. Today I’ve used sweet peppers, zucchini and summer squash.
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!
This recipe starts with fresh lamb. I love using tender lamb chops for this recipe, but lamb sirloin, shoulder, or lamb loin would all work well too. You can also turn these into kababs, threading skewers with one-inch chunks of lamb.
I prefer to use sustainably raised, locally grown, American lamb, which is raised closer to home compared to the imported lamb that travels from great distances to get here. For one, it’s fresher but more importantly, it supports our local community.
Fresh local lamb is available in nearly every state and is available year-round, just check your local farmers market. In years past we’ve bought ½ or ¼ of a lamb locally and kept it frozen, which is always an option too.
American Lamb is a high-quality protein you can feel good about serving your friends and family. The family farmers and ranchers that produce lamb in the US take care of the land and their animals, letting them graze and forage on a variety of nutrient-dense grasses and legumes – producing succulent, sweet and tender meat.
The recipe starts with stirring together a few spices to make the flavorful Harissa rub.
Coat each lamb chop lightly with the Harissa spice rub.
Grill each lamb chop on medium heat, on a well-greased grill, making sure to grill the edges too!
Add veggies to the grill and make the harissa yogurt.
Simply, mix a couple of tablespoons of Harissa Paste to plain yogurt.
I usually make my own Harissa Paste, but had this in the cupboard, so I gave it a try.
When the grilled lamb chops and veggies are done grilling, layer them on a platter and scatter with fresh parsley and mint leaves, with the Harissa yogurt on the side.
Serve the grilled lamb chops with rice, grain, or couscous like you see here.
A simple flavorful summer meal!
A simple and easy recipe for Grilled Lamb Chops with Harissa yogurt and summer veggies. Perfect for summer gatherings and potlucks, the North African- infused flavors will make your tastebuds happy!Print
Grilled Harissa Lamb Chops
Harissa Grilled Lamb Chops with Harissa Yogurt and summer veggies- a simple easy meal, perfect for summer entertaining!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: lamb, grilled, main
- Method: grilled
- Cuisine: North African, Moroccan
- 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)
- 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
Garnish: a few torn fresh mint leaves and/or Italian parsley leaves
Preheat Grill to med-high.
Cut lamb chops into single chops or portions. ( Use a sharp chef’s knife and slice in between the bones.) Pat dry.
Mix spices and salt together in a shallow bowl ( big enough to fit chop)
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 grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
Grill the lamb chops. 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 spray olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. ( See picture). Cover, and cook another 2 minutes or so, to melt off that fatty layer. (These are delicious served medium, but feel free to cook through on lower heat if that is your preference. ) Remove from grill, cover with foil until 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.
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.
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