Harissa and za’atar grilled lamb chops

Prep 15 min
Total 30 min
Serves 4 to 5

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2 small
racks of lamb, about 8 ribs each, at room temperature
2 1/2 tbsp
1 tbsp
1/4 tsp


  • PREHEAT barbecue to medium-high. Trim any excess fat from lamb rack and cut into 2-chop portions.
  • STIR oil, harissa, za’atar and salt in a large bowl until it forms a paste. Add lamb and coat all over with paste.
  • OIL grill. Grill chops, lid closed, until meat is lightly browned and a thermometer inserted in centre of lamb reads 145F for medium-rare, 3 to 5 min per side. Serve with Middle Eastern garlic sauce (Toum) and mint cauliflower tabbouleh.



Shopping tip: Canadian lamb racks tend to be large and may yield 3 to 4 servings each, but New Zealand and Australian racks yield just 2.


Calories 360, Protein 24 g, Carbohydrates 2 g, Fat 28 g, Fibre 1 g, Sodium 288 mg. Excellent source of vitamin B12

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