Harissa lamb chops with parsley and spiced yoghurt
Photo by Doug Sherring
Spicy lamb chops are one of my all-time favourites. If you serve them with a couscous salad, you have a perfect mid-week meal you can prepare in next to no time.
|2 Tbsp||Harissa paste|
|1 tsp||Ground cumin|
|1 tsp||Garlic, crushed|
|2 Tbsp||Flat leaf (Italian) parsley, roughly chopped|
|2 Tbsp||Fresh coriander, roughly chopped|
- Place the harissa, cumin, garlic, and salt and pepper in a small bowl and mix together well.
- Rub marinade on to both sides of the lamb chops and set aside for about half an hour.
- Cook chops on a hot barbecue grill. Give them about 5-7 minutes each side and keep warm in the oven until ready to serve if necessary.
- Sprinkle generously with the chopped herbs, and serve the spiced yoghurt on the side.
Combine all ingredients in a bowl and stir well. Taste, and adjust if necessary. Serve with the lamb chops.