Harissa Lamb Chops with Herby Pistachio Sauce and Tzatziki
The most perfect mediterranean-inspired grilled lamb chops ever. With not one sauce, but two. Let’s get ready for summer!
Equipment
- 3 Medium Bowls
- Microplane / Zester
- 1 Large Ziplock Bag
- Outdoor Grill or Grill Pan
- Tinfoil
- Food Processor I used a mini one
- Box Grater
Ingredients
For the Harissa Lamb Chops:
- Zest and Juice from 2 lemons
- 4 cloves garlic grated on a microplane
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 8 teaspoons harissa paste
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons Kosher salt
- Freshly ground black pepper
- 8 lamb rib chops or loin chops or a combination of the two, excess fat trimmed off if needed
- Herby Pistachio Sauce see recipe below
- Tzatziki
For the Herby Pistachio Sauce:
- ½ cup raw pistachios
- 2 cloves garlic
- ½ medium shallot peeled and roughly chopped
- Zest and juice from half a lemon
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped dill
- ½ cup extra-virgin olive oil
- ½ teaspoon Kosher salt
- Freshly ground black pepper
Instructions
For the Harissa Lamb Chops:
- In a medium bowl, combine the lemon zest, lemon juice, garlic, honey, dried oregano, harissa paste, olive oil, Kosher salt, and freshly ground black pepper.
- Place the lamb and the harissa marinade into a large Ziplock bag. Close the bag and flip a few times to coat the lamb. Refrigerate and let marinate for at least two hours or up to overnight (the longer the better).
- When ready to grill, remove the lamb from the refrigerator and let come to room temperature.
- Outdoor Grill Instructions: Preheat a gas grill over medium-high heat. (TIP: I make sure my grill is non-stick by rubbing an oil-soaked towel on the grates). Lift lamb from the marinade and place on the grill. Cook the rib chops for 3-4 minutes per side for medium-rare and the loin chops 4-5 minutes per side for medium-rare. Set aside to rest for 5 minutes, tented with foil. (TIP: If lamb is not at room temperature before grilling, it won’t be medium-rare.)
- Grill Pan Instructions: Preheat a grill pan, letting it get nice and hot, over medium heat. Lift lamb from the marinade and cook the rib chops on the grill pan for 2-3 minutes per side for medium-rare and the loin chops 3-4 minutes per side for medium-rare. Set aside to rest for 5, tented with foil. (TIP: If lamb is not at room temperature before grilling, it won’t be medium-rare.)
- Serve on a platter with the Herby Pistachio Sauce and Tzatziki on the side, if desired.
For the Herby Pistachio Sauce:
- Place the pistachios, garlic, and shallot into a mini food processor and pulse to combine until nicely chopped. Alternatively, you can hand chop the pistachios, and mince the garlic and shallot, but I find using the food processor a bit easier. Transfer to a medium-sized mixing bowl. Add the lemon zest, lemon juice, mint, dill, olive oil, Kosher salt, and freshly ground black pepper and stir to combine. Taste and season with more Kosher salt and freshly ground black pepper, if needed.
Notes
Lamb Chops: Once cooked, these can be kept in the refrigerator for up to 2 days. They can be eaten room temperature or warmed up in the oven, in a pan, or in the microwave.
Herby Pistachio Sauce: Can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Olive oil will congeal in the refrigerator, so you should let it come to room temperature before eating.
Tzatziki: Can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!