Harissa Grilled Lamb Chops
Lamb chops brushed with harissa and coconut oil, grilled to a rosy medium and topped with a fresh apricot-serrano chutney.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 6 | ripe apricots, seeded and diced | |
| 1 | serrano chili, thinly sliced | |
| 1 tbsp | 15 ml | honey, warmed |
| 2 tbsp | 30 ml | minced cilantro |
| 1 tbsp | 15 ml | minced mint leaves |
| ½ tsp | 2.5 ml | ground coriander |
| 1 | lime, juiced | |
| — | salt and pepper | |
| ½ cup | 120 ml | harissa |
| 2 tbsp | 30 ml | coconut oil, plus more for the grill |
| 8 | lamb chops, at room temperature | |
| — | salt and pepper |
Instructions
- Preheat a grill or grill-pan to medium-high heat.
- Make the chutney: place all the chutney ingredients in a mixing bowl and toss until well combined. Season with salt and pepper, gently toss again, cover and refrigerate at least 30 minutes and up to 4 hours.
- In a small bowl, whisk together the harissa and coconut oil. Brush the mixture onto both sides of the chops and season generously with salt and pepper. Let the chops sit for 15 minutes.
- Brush the grill top with oil and grill the chops about 1 inch apart for 4 to 5 minutes per side.
- Remove from the heat when the internal temperature reaches 130–135°F (about 54–57°C) and let rest 5 to 7 minutes for medium doneness. Lightly season with salt and pepper and serve topped with the apricot-serrano chutney.