Full video tutorial and suggestions for what to serve along below, be sure to read through!
Rack of lamb is a cut of meat from part of the rib cage of the lamb. In my opinion, it’s the best part–succulent and extremely tender. While I love a beautifully crusted roast lamb rack, I often split the rack into small chops. Any way you prepare them, lamb chops from the rack can be ready super quickly, plus they make for fun finger foods (my little one calls them “lollipops.”)
Why this Lamb Chops Recipe works
These lamb chops are so easy to make. And I didn’t even bother firing up the grill; I decided the lamb chops a quick sear in my regularly-used cast iron skillet. They literally take 6 minutes to cook!
These lamb chops are flavor-packed but not overwhelming. They’re a real crowd pleaser! The draw to this lamb chops recipe is in the flavor-makers. First, you give them a quick toss in a Moroccan-inspired spice rub starring harissa, then you leave the chops in an orange and garlic marinade. Now if you have the time, leave them in the fridge to marinade, but if not, even a few minutes will do.
What is Harissa Spice Blend?
The star of the spice rub is this all-natural harissa spice blend, one of my favorite new spices! Harissa, pronounced ha-Ree-sah, originated in North Africa (popular in places like Morocco and Tunisia.) Our harissa, used in this recipe, is a unique blend of three types of chili along with sumac, caraway, fennel, cumin, coriander, garlic, and a hint of peppermint. It’s not noticeably spicy, but adds great depth and just enough kick to the lamb chops!
What to serve with this easy lamb chops recipe?
These lamb chops make a great appetizer with a drizzle of Tahini or added next to other Mezze. But when we serve them for dinner, I allow 3 chops per person. And I’ll often add Greek potatoes; Italian Roasted Vegetables; or Lebanese Rice. For salads, try this 3-ingredient Mediterranean salad or a traditional Greek Salad. And if you want to keep the orange theme going, you can also add this Mediterranean orange and pomegranate salad.
Watch How to make lamb chops
4.9 from 11 reviews
2.25 lb frenched lamb rack, divided into chops (about 2 racks of lamb, divided into 16 chops or so) Private Reserve Greek extra virgin olive oil Orange slices, for garnish Fresh parsley, for garnish
For Spice Mixture
2 tsp all-natural Harissa spice blend 1 tsp black pepper 1/2 to 3/4 tsp salt (depending on your salt preference) 1/2 tsp organic ground coriander 1/2 tsp ground cinnamon
For Marinade
1 orange, zested and juiced 1 lemon, zested and juiced 1/4 cup Private Reserve Greek extra virgin olive oil 10 garlic cloves, minced
Tahini Sauce for Serving (optional)
Tahini sauce recipe
SHOP OUR STORE
More Recipes to Try
Wine-Braised Lamb Shanks with Vegetables One-Pot Middle Eastern Chicken and Rice Easy Moroccan Vegetable Tagine Greek Orange Honey Cake with Pistachios Mediterranean Bean and Broccoli Pasta
