Description
A vibrant and flavorful North African-inspired recipe featuring tender lamb chops marinated in a perfectly spiced harissa paste blend. Grilled or baked to juicy medium-rare perfection, this dish is enhanced by complementary notes of garlic, cumin, coriander, and fresh lemon juice, then served garnished with fresh cilantro for a refreshing finish.
Ingredients
Scale
For the Harissa Marinade
- 3-4 tablespoons Harissa Paste (A spicy North African chili paste)
- 4 cloves Garlic (Minced for flavor)
- 1 lemon Lemon Juice (Freshly squeezed for acidity)
- 3 tablespoons Olive Oil (Extra virgin for best flavor)
- 1 teaspoon Cumin (Adds warmth and earthiness)
- 1 teaspoon Coriander (Ground for a citrusy note)
- Salt, to taste (Enhances flavors)
- Pepper, to taste (Freshly ground for mild heat)
Main Protein
- 1.5 lbs Lamb Chops (Choose well-marbled cuts for tenderness)
For Garnish
- Fresh Cilantro (Adds freshness to the dish)
Instructions
- Prepare the marinade: In a mixing bowl, combine the harissa paste, minced garlic, freshly squeezed lemon juice, and extra virgin olive oil. Whisk these ingredients together until well blended and smooth.
- Add spices: To the marinade, add the cumin, ground coriander, salt, and freshly ground pepper. Mix thoroughly to create a cohesive and flavorful marinade.
- Marinate the lamb: Place the lamb chops in a resealable plastic bag or shallow dish. Pour the prepared marinade over the lamb, ensuring each chop is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight for deeper flavor infusion.
- Preheat cooking source: Preheat your grill or oven to medium-high heat, approximately 400°F (200°C), preparing it for cooking the lamb thoroughly and evenly.
- Remove excess marinade: Take the lamb chops out of the marinade, letting any excess drip off to avoid flare-ups on the grill or sogginess in the oven.
- Cook the lamb: Grill the lamb chops for about 4-5 minutes on each side to reach a medium-rare doneness, or bake in the oven for 15-20 minutes, flipping halfway through cooking to ensure even heat exposure.
- Rest the meat: After cooking, allow the lamb chops to rest for 5 minutes. This helps the juices redistribute, resulting in a tender and juicy bite.
- Serve: Arrange the lamb chops on a bed of fresh cilantro and drizzle with the cooking juices for an aromatic and flavorful presentation.
Notes
- Marinating overnight enhances the lamb’s flavor and tenderness significantly.
- Adjust harissa paste quantity based on desired spice level.
- For well-done lamb, increase grilling time by a few minutes per side.
- If baking, consider using a broiler in the last 2 minutes to get a crisp exterior.
- Letting the lamb rest after cooking is essential to keep it juicy.
