Description
This Perfectly Spiced Harissa Lamb recipe features tender lamb chops marinated in a flavorful blend of spicy North African harissa paste, garlic, lemon juice, and aromatic spices. Grilled or oven-baked to juicy perfection, this dish offers a vibrant and satisfying meal garnished with fresh cilantro, perfect for an impressive dinner.
Ingredients
Scale
Meat
- 1.5 lbs Lamb Chops (Well-marbled cuts for tenderness)
Marinade
- 3-4 tablespoons Harissa Paste (Spicy North African chili paste)
- 4 cloves Garlic (Minced)
- 1 lemon, juiced (Freshly squeezed lemon juice)
- 3 tablespoons Olive Oil (Extra virgin)
- 1 teaspoon Cumin (Ground)
- 1 teaspoon Coriander (Ground)
- Salt (to taste)
- Pepper (Freshly ground, to taste)
Garnish
- Fresh Cilantro (For garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, combine the harissa paste, minced garlic, freshly squeezed lemon juice, and extra virgin olive oil. Whisk well until the ingredients are thoroughly blended to create a smooth marinade.
- Add Spices: Incorporate the ground cumin, ground coriander, salt, and freshly ground pepper into the marinade. Mix thoroughly to ensure all the flavors meld together into a cohesive and aromatic marinade.
- Marinate the Lamb: Place the lamb chops into a resealable plastic bag or a shallow dish. Pour the prepared marinade over the lamb, making sure each chop is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, though marinating overnight is preferred for maximum flavor penetration.
- Preheat Cooking Equipment: Prepare your grill or oven by preheating it to medium-high heat, approximately 400°F (200°C), so it’s ready for cooking the lamb chops.
- Remove Excess Marinade: Take the lamb chops out of the marinade, allowing the excess marinade to drip off to avoid flare-ups on the grill or sogginess when baking.
- Cook the Lamb: Grill the lamb chops for about 4-5 minutes per side for medium-rare doneness, or alternatively, bake them in the oven for 15-20 minutes, flipping once halfway through the baking time to ensure even cooking.
- Rest the Meat: After cooking, let the lamb chops rest for about 5 minutes. This step allows the juices to redistribute within the meat, resulting in a juicier and more flavorful dish.
- Serve: Arrange the lamb chops on a plate over a bed of fresh cilantro. Drizzle any remaining cooking juices over the top as a finishing touch before serving.
Notes
- For deeper flavor, marinate the lamb overnight.
- Adjust the amount of harissa paste based on your preferred spice level.
- Use a meat thermometer to check for desired doneness: 135°F (57°C) for medium-rare.
- Leftover lamb can be stored in the refrigerator for up to 3 days.
- Pair with couscous, roasted vegetables, or a fresh salad for a complete meal.
