I still remember the first time I cooked with harissa. I wasn’t sure what to expect — it smelled smoky, spicy, a little mysterious. But once it hit the grill with these lamb chops? Total magic.

Now it’s one of those weeknight meals I pull out when I’m craving something bold and exciting, but still simple enough to make without a big grocery run. These lamb chops are juicy, deeply flavorful, and done in 30 minutes — no stress, no fuss.

Ingredients

• 8 lamb chops (rib or loin)

• 2 tbsp harissa paste (adjust to taste)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tsp ground cumin

• ¾ tsp salt

• ½ tsp black pepper

Instructions

1. Make the marinade: In a small bowl, mix harissa paste, olive oil, garlic, lemon juice, cumin, salt, and pepper.

2. Rub the mixture all over the lamb chops. Let them marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.

3. Preheat grill to medium-high heat (around 400°F).

4. Grill the lamb chops for 3–4 minutes per side, or until they reach desired doneness (135°F for medium-rare, 145°F for medium).

5. Let rest for 5 minutes before serving.

Sarah’s Tips

• Harissa paste can vary in spice — start with less if you’re sensitive to heat.

• These chops pair perfectly with a simple yogurt sauce or cucumber salad to balance the spice.

• No grill? Use a cast iron skillet on the stove — same timing.

Nutrition (Per Serving)

• Calories: 390

• Protein: 32g

• Carbs: 2g

• Fat: 28g

• Fiber: 0g

• Sugar: 1g