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Harissa Lamb Chops with Corn & Dill Yogurt

Harissa Lamb Chops with Corn & Dill Yogurt

(serves 2 to 4)

Corn & Dill Yogurt:

2 cups Greek yogurt

1 lemon, zest & juice

1 cup fresh corn kernels (plus corn "milk")

¼ cup grated Parmigiano-Reggiano

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon dry dill


Ground black pepper

Extra virgin olive oil

Harissa Lamb Chops:

6 dried chiles de arbol

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon ground caraway seeds

3 tablespoons olive oil

4 cloves garlic

4 tablespoons fresh lemon juice

¼ teaspoon salt

1½ pounds lamb chops


  1. In a large mixing bowl, whisk together all the ingredients for the yogurt sauce until combined and chill in the refrigerator for 4 hours or overnight.

  2. In a food processor, combine all the ingredients for harissa (except for the lamb chops) and blend until smooth.

  3. In a plastic bag, combine the lamb chops and ¼ cup of the harissa. Gently massage the harissa into the lamb chops and marinate for 4 hours or overnight.

  4. Preheat the oven to broil. Place the lamb chops on a baking sheet and broil on the top rack for 4 minutes, until harissa has caramelized. Serve with the corn & dill yogurt and enjoy!



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