Harissa Lamb Chops

Here is how to make Harissa Lamb Chops

INGREDIENTS

1. 10 French-cut lamb chops, about 600-700g


2. 2 Tbsp. harissa paste


3. 1 Tbsp. pomegranate molasses


4. 2 Tbsp. olive oil


5. 1 garlic clove, finely chopped


6. 1 tsp sea salt

METHODS

1. Mix the marinade ingredients in a bowl or plastic resealable bag.


2. Add the lamb chops and toss them so they’re evenly coated. Place in the refrigerator for an hour or two.


3. Remove the chops from the refrigerator and allow them to come to room temperature. Heat your grill to medium hot or you can cook them on a ridged pan on the stove. If there is any excess marinade, remove it from the chops before placing them on the grill.


4. Cook them for a minute or two for medium-rare and then flip them and cook for another minute or two. Remove and place on a serving platter.


5. Add a sprinkle of sea salt to the chops and an extra drizzle of olive oil if you like.

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