Harissa Topped Lamb Shoulder Chops

Harissa Topped Lamb Shoulder Chops



4 Shepherds Pride or Cedar Springs lamb shoulder chops, ~ 5-6 ounces each
4 garlic cloves, pressed or minced
1 teaspoon cumin
1 tablespoon extra virgin olive oil


For the Harissa:
3 stemmed, seeded and chopped jalapeños
1/2 cup parsley leaves, lightly packed
1/2 cup cilantro leaves, lightly packed
2 large scallions, chopped
1 small clove garlic, minced
2 teaspoons cumin
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
Juice of 1 lemon
1/3 cup extra virgin olive oil


  1. First, marinate the lamb. Mix the garlic, cumin, 1 tablespoon olive oil together in a small bowl. Rub all over the lamb. Season the lamb generously with salt and freshly cracked black pepper. Set aside to marinate at least 15 minutes or refrigerate if marinating longer.
  2. Next, make the harissa. Blend jalapeños, herbs, scallion, garlic, spices and lemon juice together in a food processor until finely chopped. Stream in olive oil with motor running until creamy, scraping down the sides as needed. Season with salt to taste and set aside until ready to use.
  3. Heat olive oil in a cast iron skillet on medium-high heat. When hot, add the lamb chops and sear for 2-3 minutes per side until cooked to your preferred doneness.
  4. Remove lamb from heat and let sit 5 minutes. Serve dolloped with green harissa with more sauce on the side for serving.

Recipe and Image provided by Rachael Hartley of Avocado A Day Nutrition.

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