Grilled lamb pops

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20 min


35 min

* PLUS Serves: 16
Grilled lamb pops

Grilled lamb pops. (Photo, Maya Visnyei.)


  • 300-mL jar whole roasted red peppers , drained, preferably President's Choice
  • 1 tbsp olive oil
  • 1 small onion , chopped
  • 2 garlic cloves , minced
  • 3 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tsp Harissa Spice Blend , preferably President's Choice, divided
  • 2 tbsp finely chopped parsley
  • 2 tbsp lemon zest
  • 2 600-g pkgs frenched rack of lamb


  • PAT peppers dry with paper towel. Coarsely chop and set aside.
  • HEAT a medium non-stick frying pan over medium-high. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly browned, about 3 min. Stir in peppers, tomato paste, lemon juice and 1/2 tsp spice blend. Cook, stirring frequently, for 5 min. Scrape into a food processor or blender. Purée until smooth, scraping down sides as needed. Transfer to a medium bowl. Stir in parsley and lemon zest. Set aside.
  • TRIM lamb and cut into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.
  • HEAT a grill pan over medium-high. Oil pan. Grill chops, 4 to 6 min per side for medium-rare. Brush with red pepper mixture. Serve warm.


Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.

Nutrition (per serving)

  • Calories
  • 149,
  • Protein
  • 11 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 11 g,
  • Sodium
  • 149 mg.
  • Excellent source of
  • Vitamin C

Watch below for instructions on how to make grilled lamb pops.