Harissa-spiced Lamb Chops Recipe

Mince the garlic finely or grate it. In a medium bowl whisk together the harissa paste, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, brown sugar, kosher salt and black pepper until smooth and homogenous.

Taste and adjust: if the harissa is very spicy, add an extra teaspoon of olive oil or 1/2 teaspoon sugar; if too thick, thin with up to 1 teaspoon water or lemon juice.

Pat the lamb chops dry with paper towels. Trim excess fat if desired but leave a thin fat cap for flavor. Lightly score the fat edge with a few shallow cuts so chops lay flat on the grill.

Place the chops in a shallow dish or resealable bag. Pour about three quarters of the marinade over the chops, reserving roughly 2 tablespoons for finishing. Rub the marinade into both sides and around edges so each chop is evenly coated.

Marinate chilled for at least 30 minutes and up to 4 hours. If marinating longer than 1 hour, cover and refrigerate. Remove from fridge 20–30 minutes before cooking to come toward room temperature.

Prepare grill or a heavy skillet: for grill, preheat to medium-high (about 425–450°F / 220–230°C) and oil the grates; for skillet, heat over medium-high and add 1 tablespoon neutral oil until shimmering.

Sear the chops: place chops on the hot grill or skillet. Cook 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 4–5 minutes per side for medium. During the last minute of cooking, brush the reserved marinade on each chop to build a glossy finish. If using a skillet, you can baste with pan juices.

Remove chops to a plate and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute; carryover heat will raise the internal temp a few degrees.

Mint-Yogurt Sauce

While chops rest, stir together the Greek yogurt, chopped fresh mint leaves (reserve a few for garnish), and lemon zest. Season to taste with a pinch of flaky sea salt and a grind of black pepper. If desired, thin with 1–2 teaspoons water or lemon juice for a looser sauce.

Plate: place each lamb chop on a serving platter or individual plates. Spoon a dollop of mint-yogurt sauce alongside or smear a line under the chop. Sprinkle flaky sea salt over the lamb, garnish with remaining mint leaves, and serve immediately.