Stack of grilled lamb chops on a white plate.

Harissa Lamb Chops with Tzatziki

Name: Harissa Lamb Chops with Tzatziki
Prep time: 12 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 8 Lamb Loin Chops, 1-1/2 in thick; Kosher Salt and Freshly Ground Black Pepper; 1/3 cup Harissa Sauce; 3 cloves Garlic, finely chopped; 2 tbsp Chopped Fresh Mint; 2 tbsp Chopped Fresh Cilantro; Tzatziki Sauce; Tzatziki Sauce:; 1 cup Greek Yogurt; 1 cup Very Thinly Sliced Cucumbers; 1/4 cup Thinly Sliced Shallots; 1/2 Lemon, zest and juice; 3 tbsp Finely Chopped Mint; Kosher Salt, to taste; Additional Item:; Mixing Bowl

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 4 - 12 hours
Cook Time: 10 - 20 minutes

Ingredients:

Lamb Loin Chops, 1-1/2 in thick
Harissa Sauce
Garlic, finely chopped
Chopped Fresh Mint
Chopped Fresh Cilantro
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Tzatziki Sauce, to taste

Tzatziki Sauce:

Greek Yogurt
Very Thinly Sliced Cucumbers
Thinly Sliced Shallots
Lemon, zest and juice
Finely Chopped Mint
Kosher Salt, to taste

Additional Item:

• Mixing Bowl

Directions:

Season the lamb chops with salt and pepper and set aside while you prepare the marinade.
In a small mixing bowl, stir together the harissa, garlic, and herbs.
Rub paste over lamb chops to coat.
Cover and marinate in the refrigerator for 4 hours or as long as overnight.
Remove the lamb chops from the refrigerator and let sit at room temperature for 30 minutes to take the chill off the meat.
Preheat grill to medium-high heat; brush and oil the grates before you start cooking. If possible, keep a cool zone to move the chops to in case of flare-ups.
Place the lamb chops on the grill and cook 8 to 12 minutes total for mod-rare (125°F to 130°F), turning every few minutes.
Remove and let rest for 10 minutes before serving.
Serve hot with Tzatziki Sauce.