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Grilled Lamb Chops with Garlic & Herb Labneh, Harissa, and Parsley Salad

Servings: 4 servings
Prep Time: 41 minutes
Cook Time (depending on desired doneness): 20 minutes

Ingredients 

Lamb Chops

  • 1 kg lamb chops
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp garlic, finely chopped
  • ¼ tsp red chilli flakes
  • 1 tsp paprika
  • ½ tsp black pepper
  • 2 tsp salt

Garlic & Herb Labneh

  • 1 cup labneh
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, finely minced
  • fresh ground pepper, to taste
  • salt, to taste
  • ½ tsp paprika
  • olive oil, for drizzling

Parsley Salad with Marinated Onions

  • 1 bunch parsley, trimmed
  • 1 onion, finely sliced
  • ¼ cup olive oil
  • 2 tsp sumac
  • ¼ lemon, juiced
  • salt & pepper, to taste

Additional

  • 2 tbsp harissa paste, mixed with ½ tbsp olive oil & lime juice
  • parsley, for garnish

Instructions

  • In a medium bowl, combine the oregano, olive oil, lemon juice, garlic, red chili flakes, paprika, black pepper, and salt. Add the lamb chops, and coat them well with the marinade. Let them marinate for 30 minutes.
  • In a small bowl, mix together the labneh, mint, dill, garlic, paprika, salt, and pepper. Drizzle with a bit of olive oil and mix until well combined.
  • In a small bowl, combine the onion, olive oil, lemon juice, sumac, salt, and black pepper. Let marinate for 10 minutes. Just before serving, add in the parsley and toss.
  • Preheat a stovetop grill pan. Once the grill pan is hot, lightly oil it to prevent sticking. Place the lamb chops on the pan, ensuring they are not crowded. You may need to grill them in batches. Grill the lamb chops for the following times based on your preferred doneness:
    For Well-Done: Grill for about 8-10 minutes on each side.
    For Medium: Grill for about 5-7 minutes on each side.
    For Rare: Grill for about 3-4 minutes on each side.
  • In a small pan, melt a couple butter and mix in the the harissa paste. Reserve on the side.
  • Spread the labneh mixture on the base of your serving platter, then top with a drizzle of harissa paste. Layer the grilled lamb chops and finally top with the parsley and marinated onion salad.