Ingredients
-
2 small
racks of
lamb
, about 8 ribs each, at room temperature
-
2 1/2 tbsp
canola oil
-
1 tbsp
harissa spice blend
-
1 tbsp
za'atar
-
1/4 tsp
salt
Instructions
- PREHEAT barbecue to medium-high. Trim any excess fat from lamb rack and cut into 2-chop portions.
- STIR oil, harissa, za’atar and salt in a large bowl until it forms a paste. Add lamb and coat all over with paste.
- OIL grill. Grill chops, lid closed, until meat is lightly browned and a thermometer inserted in centre of lamb reads 145F for medium-rare, 3 to 5 min per side. Serve with Middle Eastern garlic sauce (Toum) and mint cauliflower tabbouleh.
Grilled pineapple | Chatelaine Quickies
Nutrition (per serving)
- Calories
- 360,
- Protein
- 24 g,
- Carbohydrates
- 2 g,
- Fat
- 28 g,
- Fibre
- 1 g,
- Sodium
- 288 mg.
- Excellent source of
- vitamin B12
Shopping tip: Canadian lamb racks tend to be large and may yield 3 to 4 servings each, but New Zealand and Australian racks yield just 2.
