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September 26, 2019

Harissa Grilled American Lamb Chops with a Fresh Apricot-Serrano Salsa


Recipe Provided By
American Lamb Board
Prep Time

40 min

Cook Time

10 min

Total Time

50 min


4 to 6

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


American Lamb

  • 8 American Lamb chops
  • 1/2 cup harissa
  • 2 tablespoons coconut oil, plus more for brushing onto grill (or vegetable oil)
  • Salt and pepper, to taste 

Fresh Apricot-Serrano Salsa

  • 6 ripe apricots, seeded and diced
  • 1 serrano, thinly sliced
  • 2 tablespoons minced cilantro
  • 1 tablespoon honey, warmed
  • 1 tablespoon minced mint leaves
  • 1/2 teaspoon ground coriander
  • Juice of 1 lime
  • Salt and pepper, to taste



For the American Lamb: In a small mixing bowl, whisk together harissa and coconut oil. Brush mixture onto both sides of chops; generously season with salt and pepper. Allow chops to sit for 15 minutes. At medium-high heat, brush grill top or grill pan with oil; grill chops about 1-inch apart for 4 to 5 minutes per side. When chops reach an internal temperature of between 130°F to 135°F, remove from heat; let rest for 5 to 7 minutes for medium doneness. Lightly season chops with salt and pepper. Serve with Fresh Apricot-Serrano Salsa. 

For the Fresh Apricot-Serrano Salsa: In a mixing bowl, toss together apricots, serrano, cilantro, honey, mint, coriander and lime juice until well combined. Season with salt and pepper. Gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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