Harissa And Za'atar Grilled Lamb Chops


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 to 5 servings
Harissa And Za'atar Grilled Lamb Chops

Photo, Roberto Caruso.

Chatelaine Triple Tested

Intimidated at the thought of cooking lamb? Take it from us, these easy chops are foolproof.


  • 2 small racks of lamb, about 8 ribs each, at room temperature

  • 2 1/2 tbsp canola oil

  • 1 tbsp harissa spice blend

  • 1 tbsp za'atar

  • 1/4 tsp salt


  • 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.

Nutrition (per serving)

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

Kitchen 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.

Kitchen tip Make your own za'atar by mixing 3 tbsp thyme with 3 tbsp sesame seeds, 2 tsp sumac or lemon zest, and 1/2 tsp kosher salt.

Delicious served with Middle Eastern Garlic Sauce (Toum) and Mint Cauliflower Tabbouleh.

Find more delicious recipes for lamb.