Grilled lamb chops with rosemary & garlic
A classic recipe for grilled lamb chops with rosemary, garlic and lemon served on cauliflower cous cous with a harissa cream.
Print Recipe
Ingredients
- 6 lamb chops 550 - 600g
- juice of 1/2 - 1 lemon
Marinade:
- zest of a lemon
- 3 cloves of garlic finely chopped
- 1/4 cup olive oil
- 2 sprigs rosemary
- 1 T chopped rosemary
Cauliflower couscous:
- 1 medium head of cauliflower
- 2 T olive oil
- 1 T preserved lemon
- 1 t cumin
- 2 t chopped parsley
- pinch of dried chilli flakes optional
- Sea salt and pepper
Harissa creme fraiche sauce:
- 1/2 cup creme fraiche
- 2 - 4 t harissa paste depending on how strong you like it
- 1 T good quality mayonnaise preferably homemade
Instructions
- Make the marinade with the above ingredients and pour this over the lamb chops in a shallow dish. Allow this to soak in for a few hours or overnight.
- Roast your vegetables by placing a layer on a baking sheet or tray, and drizzle over some olive oil. I like to season with sea salt and pepper and scatter over a few thyme leaves. Roast in an oven that has been preheated to 180 - 200C, and roast until tender and just starting to caramelise. I normally give the pan a shake around halfway through, and sometimes I turn the vegetables over.
- You can make the cauliflower 'couscous' in advance and reheat it in the microwave just before serving, or make it just before serving, it cooks fairly quickly. Follow the recipe for it here, and add in the preserved lemon, parsley and seasoning at the end.
- Heat a griddle pan or get coals in a fire to the right temperature and grill the chops on both sides for a few minutes until they are done. Baste any remaining marinade over the chops towards the end of their cooking time.
- The time it takes to cook them will depend on the thickness of the chops. Remove from the heat and set aside. Squeeze fresh lemon juice over and season with salt and pepper.
Servings: 4