Grilled Harissa Lamb Chops with Charred Eggplant and Mint Yogurt

Whisk the harissa, garlic, cumin, coriander, 2 tbsp olive oil and a pinch of salt into a marinade and rub it over the lamb chops; rest 20 minutes.

Serves 4

Ingredients

• 12 lamb loin chops
• 3 tbsp harissa paste
• 3 garlic cloves, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp olive oil
• 2 medium eggplants, sliced into rounds
• 200g thick Greek yogurt
• Small handful fresh mint, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. Whisk the harissa, garlic, cumin, coriander, 2 tbsp olive oil and a pinch of salt into a marinade and rub it over the lamb chops; rest 20 minutes.
2. Brush the eggplant rounds with the remaining oil and season.
3. Grill the eggplant over medium heat until deeply charred and meltingly soft, about 3 minutes per side; set aside.
4. Stir the yogurt with the mint, lemon zest, half the lemon juice and a pinch of salt to make a cooling sauce.
5. Grill the lamb chops over high heat, 2-3 minutes per side for blushing pink, until the harissa caramelizes into a spiced crust.
6. Let the chops rest a few minutes, then finish with the remaining lemon juice.
7. Pile the charred eggplant on a platter, lay the lamb chops on top and spoon over the mint yogurt.
8. Harissa - the smoky, chili-and-spice paste of North Africa - is the backbone of Moroccan and Tunisian grilling, where lamb and live fire are a centuries-old pairing. Searing the spiced chops hard over the coals sets a deeply savory crust while the inside stays rosy, and the cool mint yogurt and silky charred eggplant balance the heat. It is a dinner built for long summer evenings around the grill.

Nutrition (estimated, per serving)

• Calories: 590 kcal
• Protein: 34g
• Fat: 42g
• Carbohydrates: 14g
• Fiber: 5g
• Sugar: 7g
• Sodium: 560mg