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Flavorful Moroccan Grilled Lamb Chops Recipe with Easy Harissa Yogurt Dip

Moroccan grilled lamb chops - featured image
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A quick and easy recipe featuring Moroccan-spiced grilled lamb chops paired with a tangy and spicy harissa yogurt dip, perfect for a flavorful backyard cookout.

Ingredients

Scale
  • 8 bone-in lamb chops, about 1 inch thick
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 cup full-fat Greek yogurt
  • 1 to 2 tablespoons harissa paste
  • 1 teaspoon fresh lemon juice (for dip)
  • Pinch of salt (for dip)
  • Fresh chopped cilantro or parsley (optional, for garnish)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, minced garlic, fresh lemon juice, salt, and pepper.
  2. Marinate the lamb chops: Pat the lamb chops dry with paper towels. Add them to the marinade and toss well to coat each chop evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Make the harissa yogurt dip: Combine Greek yogurt, harissa paste, fresh lemon juice, and a pinch of salt in a small bowl. Stir until smooth and chill until serving.
  4. Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
  5. Cook the lamb chops: Place chops on the hot grill and cook for about 3-4 minutes per side for medium-rare (internal temperature around 135°F/57°C). Avoid flipping more than once per side.
  6. Rest the meat: Transfer chops to a plate and tent loosely with foil. Let rest for 5-10 minutes to redistribute juices.
  7. Serve: Plate the lamb chops with a generous dollop of harissa yogurt dip on the side. Garnish with chopped cilantro or parsley if desired.

Notes

Dry the lamb chops before marinating to ensure a good sear. Use a meat thermometer to achieve medium-rare at 135°F. Let the meat rest after grilling to keep it juicy. Adjust harissa paste in the dip to control heat level. If no grill is available, broil in the oven for 4-5 minutes per side.

Nutrition

Keywords: Moroccan lamb chops, grilled lamb, harissa yogurt dip, easy lamb recipe, grilled meat, North African spices, quick dinner, backyard BBQ

Find it online: https://blairrecipes.com/flavorful-moroccan-grilled-lamb-chops-recipe-with-easy-harissa-yogurt-dip/