Share
Recipe Provided By
American Lamb BoardPrep Time
40 min
Cook Time
10 min
Total Time
50 min
Servings
4 to 6
Ingredients
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
Directions
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
