- 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.
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.
Protein 24 g
Carbohydrates 2 g
Fat 28 g
Fibre 1 g
Sodium 288 mg
Excellent source of vitamin B12
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