Middle EasternMains

Harissa Lamb Chops with Green Herb Sauce, Lemon Yogurt & Golden Lemon Rice

Name: Harissa Lamb Chops with Green Herb Sauce, Lemon Yogurt & Golden Lemon Rice
Cuisine: Middle Eastern
Ingredients: Lamb chops; 1½ tbsp harissa spice mix; 1 tsp ground coriander; 1 tsp kosher salt; 2–3 cloves garlic, grated; Juice of 1 orange; 2–3 tbsp olive oil; 1 cup cilantro; 1 cup flat-leaf parsley; 1 small shallot; 2 garlic cloves; ½–1 tsp red pepper flakes (to taste); 1 tsp dried oregano; 1 tsp kosher salt; 2 tbsp red wine vinegar; Juice of ½ lemon; Olive oil, as needed to blend; Plain Greek yogurt; Salt, to taste; Fresh lemon juice; Calrose rice; Butter; Lemon juice; Lemon zest; Kosher salt; Black mustard seeds; Salted peanuts

A plate that lacks nothing: rich, bright, savory and well rounded.

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Harissa Lamb Chops with Green Herb Sauce, Lemon Yogurt & Golden Lemon Rice

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Caption: In the United States, beef and chicken dominate, so lamb is often looked at as being “gamey.”

Pair that with the fact that many people don’t understand this protein or how to flavor it, and you have a large part of the population that swears off lamb for life.

In my opinion, there are 2 things that factor into this stigma:

1. Fat carries flavor

Lamb fat has a distinct aroma. If it’s not balanced with acid, herbs, or spice, that flavor hits people all at once and instantly turns them off.

2. Overcooking makes it worse

Well-done lamb concentrates those flavors and dries the meat — which reinforces the “gamey” myth.

This is where my 3 keys to delicious lamb comes in.

1. A bold marinade

2. Pair it with a sauce that complements the marinade

3. Cook with fire and more importantly, DON’T OVERCOOK IT

This Harissa marinated lamb with green sauce, lemon yogurt, and golden lemon rice is one of those plates that lacks nothing.

It is rich, bright, savory, and well rounded.

10/10 will make again

Harissa Lamb Chops with Green Herb Sauce, Lemon Yogurt & Golden Lemon Rice

Recipe: Harissa Lamb Chops with Green Herb Sauce, Lemon Yogurt & Golden Lemon Rice

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Ingredients & Method

Harissa Lamb Chops

Lamb chops
1½ tbsp harissa spice mix
1 tsp ground coriander
1 tsp kosher salt
2–3 cloves garlic, grated
Juice of 1 orange
2–3 tbsp olive oil

In a bowl, combine harissa spice, coriander, salt, garlic, orange juice, and olive oil.
Coat lamb chops thoroughly and marinate at least 30 minutes (up to overnight).
Sear lamb chops in a hot skillet or grill until deeply caramelized and cooked to your preferred doneness.
Rest briefly before serving.

Green Herb Sauce (Chimichurri-Adjacent)

1 cup cilantro
1 cup flat-leaf parsley
1 small shallot
2 garlic cloves
½–1 tsp red pepper flakes (to taste)
1 tsp dried oregano
1 tsp kosher salt
2 tbsp red wine vinegar
Juice of ½ lemon
Olive oil, as needed to blend

Add all ingredients to a blender.
Blend until smooth but still vibrant and spoonable.
Adjust salt, acid, or oil to taste.

Lemon Yogurt Base

Plain Greek yogurt
Salt, to taste
Fresh lemon juice

Whisk yogurt with salt and lemon juice until smooth and lightly tangy.
Spread onto the plate as a base, then spoon green herb sauce over top.

Golden Lemon Rice

Calrose rice
Butter
Lemon juice
Lemon zest
Kosher salt
Black mustard seeds
Salted peanuts

Cook rice according to package instructions.
In a pan, melt butter and bloom mustard seeds until fragrant.
Fold butter mixture into rice with lemon juice, zest, and salt.
Finish with chopped salted peanuts for texture.

To Serve

Spoon lemon yogurt onto the plate, top with green herb sauce, nestle lamb chops on top, and serve with warm lemon rice on the side. Finish with flaky salt if desired.

https://karajonescooks.com/recipes/harissa-lamb-chops-lemon-rice/ · Recipe by Kara Jones Cooks

Good to know

These deeply caramelized harissa-marinated lamb chops are served over tangy lemon yogurt and a vibrant blended green herb sauce. Paired with warm lemon rice folded with bloomed mustard seed butter and crunchy salted peanuts, this dish offers a complete and flavorful meal.

Substitutions

Shallot in the green herb sauce can be substituted with red onion or yellow onion.
Red wine vinegar can be swapped for extra fresh lemon juice.
Calrose rice can be replaced with another short- or medium-grain white rice.
Salted peanuts can be substituted with toasted almonds or left out.

Storage & reheating

Store leftover lamb chops, rice, and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat the lamb chops and rice in a skillet or oven until piping hot throughout. Keep the lemon yogurt and green herb sauce chilled until ready to spoon over the warm meal.

Common questions

How long should the lamb chops marinate in the harissa mixture?

The lamb chops should marinate for at least 30 minutes, though they can be left in the marinade overnight for deeper flavor.

How do you prepare the lemon rice?

Cook the Calrose rice according to package directions, then fold in melted butter with bloomed mustard seeds, lemon juice, lemon zest, salt, and chopped salted peanuts.

What ingredients are in the green herb sauce?

The sauce is made by blending cilantro, flat-leaf parsley, shallot, garlic, red pepper flakes, dried oregano, kosher salt, red wine vinegar, lemon juice, and olive oil until smooth and spoonable.