Grilled Lamb Chops with Harissa

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These lamb chops are marinated in harissa sauce, a hot red pepper condiment traditionally used in Moroccan cooking. A vacuum marinator makes fast work of infusing the meat with deep, rich flavor.
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4


  • 2 lb. lamb rib chops, each about 3/4 inch thick,   frenched and trimmed of excess fat
  • 1/2 cup harissa sauce, plus more for serving
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • Couscous with almonds and currants for serving
  • Ratatouille for serving


Place the lamb chops in the barrel of a vacuum marinator. In a small bowl, stir together the 1/2 cup harissa sauce and the olive oil and pour into the marinator. Marinate for 20 minutes according to the manufacturer's instructions. Transfer the chops to a plate and season lightly with salt and pepper.

Preheat a grill pan over medium-high heat. Working in batches, cook the lamb chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking. Transfer the chops to a warmed plate and let stand for 2 to 3 minutes.

Spoon the couscous onto a platter and arrange the chops on top. Serve with ratatouille and pass more harissa sauce at the table. Serves 4.

Williams-Sonoma Kitchen.
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