Prep Time
10 MIN
Cook Time
15 MIN
Total Time
25 MIN
Servings
4
Ingredients
For the Lamb Chops:
- 4 lamb shoulder chops (about 1" thick)
- 2 Tbsp harissa paste (store-bought or homemade)
- 2 cloves garlic, finely grated
- Zest + juice of 1 lemon
- 1 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- Optional: chopped parsley or mint, for serving
Ideas for Pairing:
- Couscous tabbouleh or lemony orzo salad
- Quick-pickled cucumbers or fennel
- Swirl of herby yogurt
Directions
1. Marinate the chops:
In a bowl or zip-top bag, mix together the harissa, garlic, lemon zest and juice, olive oil, and a big pinch of salt. Add the American lamb chops and coat well. Let marinate at least 30 minutes or up to overnight in the fridge.
2. Grill or sear:
Heat a grill or cast iron skillet over medium-high heat. Remove the lamb chops from the marinade, wiping off any excess to prevent burning. Season both sides with a little extra salt and pepper. Grill or sear 4–6 minutes per side, depending on thickness, until deeply caramelized and cooked to your desired doneness.
3. Rest + finish:
Let rest 5 minutes, then slice or serve whole. Sprinkle with herbs if using.
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
