Harissa Lamb Chops with Tzatziki
Prep Time: 5 - 24 hours
Cook Time: 18 - 22 minutes
Harissa is a classic Tunisian chile sauce. Generally it’s used in boldly flavored goat and lamb dishes and also as a flavoring for couscous. Every household has its own version made from hot chilies, garlic, cumin, coriander, caraway and olive oil. For more sensitive pallets, the Tzatziki yogurt sauce helps to keep the spiciness at bay.
- 8 lamb loin chops, 1½-in. thick
- Kosher salt
- freshly-ground black pepper
- 1/3 cup Harissa sauce
- 3 cloves garlic, finely chopped
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped fresh cilantro
- 1 cup Greek yogurt
- 1 cup cucumbers (sliced very thin)
- 1/4 cup thinly sliced shallots
- Zest and juice from 1/2 lemon
- 3 tbsp. finely-chopped mint
- Kosher salt, to taste
Stir together all ingredients for Tzatziki sauce. Cover and chill for an hour before serving.
Season the lamb chops with salt and pepper and set aside while you prepare the marinade. In a small mixing bowl, stir together the harissa, garlic, and herbs. Rub paste over lamb chops to coat. Cover and marinate in the refrigerator for 4 hours or as long as overnight.
Remove the lamb chops from the refrigerator and let sit at room temperature for 30 minutes to take the chill off the meat. Preheat grill to medium-high heat; brush and oil the grates before you start cooking. If possible, keep a cool zone to move the chops to in case of flare-ups. Place the lamb chops on the grill and cook 8 to 12 minutes total for medium-rare (125°F to 130°F), turning every few minutes. Remove and let rest for 10 minutes before serving. Serve hot with Tzatziki Sauce.
Recipe from Bull Outdoor Products.