Recipe

Lamb Chops with Harissa Yoghurt Sauce

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Lamb Chops with Harissa Yoghurt Sauce

Lamb chops with harissa yoghurt sauce and tomato and cucumber salad.




Ingredients to serve 2

  • 4 x lamb rib chops
  • 1 x lemons
  • 1 tbsp x fresh rosemary – strip leaves and chop finely
  • ½ tbsp x ground coriander
  • ½ cup x yoghurt
  • ½ clove x garlic – crush, peel and chop finely
  • 1 tbsp x harissa paste
  • ½ x cucumber – slice
  • 2 x tomatoes – slice
  • 1 tbsp x fresh dill – break sprigs off
  • 1 x bamboo sticks
  • . x tin foil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 8 x lamb rib chops
  • 2 x lemons
  • 2 tbsp x fresh rosemary – strip leaves and chop finely
  • 1 tbsp x ground coriander
  • 1 cup x yoghurt
  • 1 clove x garlic – crush, peel and chop finely
  • 2 tbsp x harissa paste
  • 1 x cucumber – slice
  • 4 x tomatoes – slice
  • 2 tbsp x fresh dill – break sprigs off
  • 2 x bamboo sticks
  • . x tin foil, salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Place oven rack in the middle of the oven and turn the oven grill on to pre-heat.

Step 3

Grate the peel from the lemons on the the fine side of the grater to create lemon zest (be careful not to grate the white pith underneath the skin). Now cut the lemons in half and squeeze the juice.

Step 4

Meat marinade - place the following ingredients in a bowl: chopped garlic, chopped rosemary, ground coriander, HALF the lemon juice and HALF the lemon zest. Mix well with a spoon.

Step 5

Place the lamb chops on a chopping board and rub the meat marinade all over them (you can use your hands) and then season well with salt and pepper. Stack 4 chops on top of each other and skewer together with a bamboo stick (see pic). Then place the skewered stack/s of chops fat side up on a baking tray (see pic) – make sure there is a little space between each chop. Place the tray on the middle oven rack and grill the chops for 10 minutes. Remove the skewer/s and lay chops flat. Grill for another 4 minutes then turn and cook for 4 minutes more. Remove from oven and place on a large plate. Cover with tin foil and allow to rest.

Step 6

Harissa Yoghurt Sauce: mix the yoghurt, harissa paste to remaining half of the lemon zest in a medium bowl. Add the remaining half of the lemon juice a little at a time until you’re satisfied with the taste. Season with salt and pepper.

Step 7

To serve, add a layer of sliced cucumber and tomato on each plate. Then place two chops on each plate, topped with Harissa Yoghurt sauce. Scatter with dill sprigs.