1/4 cup red wine vinegar

2 teaspoon fresh crushed garlic

juice of 1 lemon

1 teaspoon ground allspice

1 teaspoon dried oregano

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper

For the lamb

1 rack of lamb cut into individual lamb chops

1 tablespoon harissa olive oil

juice of half a lemon


Place everything in a magic bullet/food processor besides the lamb and pulse together to get a nice smooth liquid marinade.

Place the lamb chops into a big bowl and pour the marinade over it. Toss it all together. Cover and all to marinate over night in the refrigerator.

When ready to use. Remove from fridge and allow it to come to room temp for 30 minutes.

Heat a grill to high.

Once the grill is hot, place the chops on the grill. Do not move it for a full 2 minutes. Flip and leave for another 2 minutes.

My chops were super small so I only had to cook it on high for 4 minutes to medium. If you have bigger chops cook it a little longer.

Remove from the grill and allow to rest. Drizzle the harissa olive oil and lemon juice over the chops.

Serve with Grilled Potatoes and Gigante Beans.










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