Grilled Harrisa Lamb Chops
posted May 22, 2013 by Gina
I love the Mediterranean flavors of these grilled lamb loin chops marinated with fresh lemon juice, garlic, cumin and harissa.
We LOVE lamb chops in my house; I probably make them twice a month but I wanted to try something different and use up my jar of Mina Harissa so I thought it would be fantastic marinated over these lamb chops (and I was right). I served this with a simple salad and made my skinny tzaziki to go along with it put you can also serve this with pilaf on the side for a quick light Mediterranean inspired meal.
If you don’t like lamb I’m sure this would be a great marinade on a lean steak such as flank.
Calculating loin lamb chops are a little tricky because they only provide you the nutrition for the meat, and since these are on the bone, I cut a few chops off the bone to see what the meat weighed and found the bone weighed about 1 oz, so I subtracted 8 oz from the total weight since I’m not eating the bone. My chops weren’t very large and sizes will vary so you may want to weigh yours to be accurate.
If you don’t have a grill or grill pan, you can also cook them in a skillet or under the broiler. Enjoy!
Grilled Harissa Lamb Chops
Servings: 4 • Size: 2 chops • Points +: 4 pts • Smart Points: 5
Calories: 200 • Fat: 8 g • Carb: 2 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 149 mg (without salt) • Cholest: 91 mg
- 8 lamb loin chops on the bone, about 3-1/2 ounces each, all fat trimmed off
- 2 tbsp fresh lemon juice
- 4 cloves garlic, crushed
- 3/4 tsp ground cumin
- 2 tbsp prepared Harrisa (purchased or homemade, I used Mina Harissa)
- kosher salt and fresh ground pepper, to taste
Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.
Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium-high heat.
Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.