Harissa Lamb Chops with Charred Lemon
Moroccan-spiced lamb chops seared until golden, finished with a bright harissa-butter glaze and charred lemon wedges. Bold, smoky, and on the table in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 6 chops lamb chops (rib or loin), about 1.5 inches thick
- 2 tbsp harissa paste
- 2 tbsp butter
- 1 whole lemon
- ½ tsp ground cumin
- 1 tbsp honey
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Pat lamb chops dry. Season both sides generously with salt, pepper, and cumin.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chops 2 minutes per side without moving — edges should be golden brown and crust forms.
- 4
Lower heat to medium. Add butter and harissa to the pan, swirling to coat the chops evenly.
- 5
Cut lemon into wedges. Sear wedges cut-side down in the pan alongside chops for 90 seconds until caramelized.
- 6
Drizzle honey over chops. Plate with charred lemon and cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet or cast iron pan
- paper towels
- cutting board
- chef's knife
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