Honey Harissa Lamb Chops with Couscous
Succulent lamb chops marinated in a bold honey harissa blend are grilled to perfection and served over fluffy herbed couscous for a North African-inspired date night dinner. The sweet heat of the marinade caramelizes beautifully on the grill creating an irresistible crust that is full of complex flavor.
Honey harissa marinated lamb chops grilled and served over herbed couscous for a bold and romantic dinner.
Nutrition per serving
Ingredients
main
marinade
couscous
garnish
Instructions
Marinate the Lamb
In a small bowl whisk together harissa paste and honey until smooth. Rub the mixture all over the lamb chops making sure they are evenly coated. Let them marinate at room temperature for at least 15 minutes or up to 2 hours in the refrigerator.
Prepare the Couscous
Place couscous in a heatproof bowl and pour boiling broth over it. Immediately cover tightly with plastic wrap or a plate and let it steam for 5 minutes. Fluff with a fork then season with salt pepper and a drizzle of olive oil.
Grill the Lamb Chops
Heat a grill pan or outdoor grill to high heat and lightly oil the surface. Cook lamb chops for 3 to 4 minutes per side for medium rare allowing them to develop a deep caramelized crust from the honey harissa. Rest for 3 minutes before serving.
Assemble and Garnish
Mound the herbed couscous onto each plate and lean three lamb chops against each other on top. Scatter fresh chopped mint generously over the dish and add a spoonful of plain yogurt on the side if desired. Serve immediately.
Substitutions
Common mistakes
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