Grilled Harissa Lamb Chops

Grilled Harissa Lamb Chops

This Moroccan-inspired dish uses harissa sauce to add a zesty roasted spice flavor to lamb chops. Serve over tender chickpeas and couscous with our Marinated Feta for a tangy finish.


4 servings


1 Hour and 15 Minutes


2 lbs lamb chops (or 2 per person)

1 - 8oz jar of Harissa Sauce

3 tsp salt, divided

1 cup Israeli couscous (large or pearl)

¼ cup olive oil, divided

1 small onion, diced

1 clove garlic, minced

1 can of chickpeas, drained

1 tsp. lemon zest

2 tbsp lemon juice

¾ cup chopped mixed herbs: parsley, dill, mint and thyme leaves

Marinated Feta



Icon Text List Image

Sprinkle lamb chops generously on both sides with salt and let sit in refrigerator for 30 minutes; remove and rub harissa paste on both sides of each chop. Set aside until ready to cook.


Icon Text List Image

Sautee onion and garlic in 2 tbsp olive oil in a saucepan set over medium heat. Once onions have softened, add couscous and toast until golden brown. Pour in 2 cups of water and remaining salt. Reduce heat, cover, and bring to a simmer. Cook 15 minutes or until couscous is tender, stirring occasionally. Stir in chickpeas adding more water as needed one tbsp at a time. Remove from heat, add lemon zest and lemon juice. Pour into a serving bowl, sprinkle in herbs and toss to combine, top with crumbled marinated feta.

Icon Text List Image

Pre-heat a heavy bottomed pan (such as cast iron or carbon steel) until hot; add 2 tbsp olive oil, heat until glossy then add lamb chops. Sear 5-7 minutes per side, until chops have browned, and juices are visible on top. Serve with couscous and any remaining harissa.