Harissa and za'atar grilled lamb chops

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

4 to 5

Harissa and za'atar grilled lamb chops

Photo, Roberto Caruso.


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.

 

 

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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.

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