February 12, 2024

Harissa American Lamb Loin Chops


Recipe by 


Prep Time

1 HR

Cook Time

10 MIN

Total Time

1 HR, 10 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the Marinade:

8 American Lamb Loin Chops

2 tablespoons harissa paste

Zest and juice of 1 lime

1 teaspoon ground cumin

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper, to taste

For the Coating:

1 cup all-purpose flour

2 eggs, whisked

2 cups panko breadcrumbs

Additional salt and pepper, to season the flour

Oil, for frying (vegetable or canola oil works well)


Mix harissa, lime zest and juice, cumin, paprika, olive oil, salt, and pepper. Coat lamb chops evenly; refrigerate 1 hour or overnight.

Set up 3 stations: flour seasoned with salt and pepper, whisked eggs, and panko. Dredge American Lamb Loin Chops in flour, dip in egg, then coat in panko.

Heat oil in a pan over medium-high. Fry chops until golden (about 3-4 mins per side) to 145°F (63°C) for medium-rare.

Drain on paper towels. Serve hot with lime wedges or with a couscous salad.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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