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Chargrilled Harissa Lamb Chops

with Spiced Chickpea & Herb Salad

Serves

Preparation

15 mins

Cooking

10 mins

Marinating

20 mins

This dish is all about balance – smoky, spiced lamb picks up on the oak and subtle clove notes in the Jaraman Shiraz, while the
harissa adds just enough heat to complement the wine’s rich, warming aromas. A fresh chickpea and herb salad keeps things
bright, and a yoghurt-tahini drizzle ties everything together with a smooth, savoury finish. Recipe by Tammi Kwok.

INGREDIENTS

4 lamb chops (frenched)
1 tbsp harissa paste
11 tbsp olive oil
1 tsp smoked paprika
Salt & pepper, to taste
1 tbsp toasted almonds, roughly
chopped (for garnish)

Chickpea salad
400g canned chickpeas, drained & rinsed
½ small red onion, finely chopped
¼ cup roughly chopped flat-leaf parsley leaves
¼ cup roughly chopped mint leaves
1 tbsp lemon juice
1 tbsp olive oil
½ tsp ground cumin

Yogurt-tahini drizzle
¼ cup Greek-style yoghurt
1 tbsp tahini
2 tsp lemon juice

METHOD

1In a large bowl, combine the lamb chops, harissa paste, olive oil, smoked paprika and a generous pinch of salt and black pepper. Mix well to combine, then refrigerate and allow to marinate for 20 minutes.

2Once you’re ready to cook, heat a chargrill pan or barbecue over medium-high heat. Grill the lamb chops for 3-4 minutes per side, or until cooked to your liking.

3While the lamb grills, in a large bowl, combine the ingredients for the chickpea salad. Season to taste with salt and black pepper

4To make the yoghurt-tahini dip, combine the ingredients in a small bowl.

5To serve, spread the yoghurt-tahini dip onto a large serving plate. Top with the chickpea salad, the lamb and sprinkle with toasted almonds.