Moroccan Lamb Chops

The Spice & Tea Exchange

Servings

3 lbs cooked lamb chops

Cuisine

Moroccan

Prepare Marinade by whisking together olive oil, lemon juice, Moroccan Spice Blend, garlic, kosher salt, and black pepper. Coat lamb chops and refrigerate. Prepare Harissa Yogurt by combining yogurt, Harissa Seasoning, Sumac, kosher salt, lemon juice, and mint.

Ingredients

  • 4 Tbsp olive oil, divided
  • 1 Tbsp lemon juice
  • 2 tsp Moroccan Spice Blend
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 lbs lamb chops
  • 1 cup plain full fat Greek yogurt
  • 1 tsp Harissa Seasoning
  • 1 tsp Sumac
  • ¼ tsp kosher salt
  • 1 Tbsp lemon juice
  • 2 Tbsp chopped mint
  • 2 Tbsp pomegranate seeds
  • 2 Tbsp fresh mint leaves
  • 1 tsp Sumac
  • 1 tsp extra virgin olive oil

Love this recipe? Get everything you need in one easy kit.

  • Moroccan Lamb Chops (Kit)

Directions

  1. Prepare Marinade. In a medium mixing bowl, whisk together 2 Tbsp of olive oil, lemon juice, Moroccan Spice Blend, garlic, kosher salt, and black pepper. Add lamb chops and coat thoroughly. Cover and refrigerate at least 1 hour or up to overnight.

  2. Prepare Harissa Yogurt. In a small bowl, combine yogurt, Harissa Seasoning, Sumac, kosher salt, lemon juice, and mint. Refrigerate until ready to serve.

  3. Cook Lamb. Allow lamb chops to rest at room temperature for 20 minutes before cooking. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Use remaining 2 Tbsp of olive oil to coat the pan; sear lamb chops 3 to 4 minutes per side (for medium-rare, or until desired doneness is reached). Rest 5 minutes.

  4. Serve. Spread Harissa yogurt onto a serving platter or individual plates. Arrange lamb chops on top and garnish with pomegranate seeds, mint leaves, and sumac. Finish with a drizzle of extra virgin olive oil before serving.
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