Harissa Grilled American Lamb Chops with a Fresh Apricot-Serrano Salsa

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Recipe provided by the American Lamb Board (Harissa Grilled American Lamb chops with a Fresh Apricot-Serrano Salsa | American Lamb).

Yields46 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins
Lamb
 8 American lamb chops
 0.50 cup Harissa
 2 tbsp Coconut oil, plus more for brushing (can sub for vegetable)
 Salt & black pepper
Fresh Apricot-Serrano Salsa
 6 Ripe apricots, seeded & diced
 1 Serrano, thinly sliced
 2 tbsp Cilantro, minced
 1 tbsp Honey, warmed
 1 tbsp Mint leaves, minced
 0.50 tsp Ground coriander
 Juice of 1 lime
 Salt & pepper, to taste
Lamb
1

In a small mixing bowl, whisk together harissa and coconut oil. Brush mixture onto both sides of chops; generously season with salt and pepper. Allow chops to sit for 15 minutes. At medium-high heat, brush grill top or grill pan with oil; grill chops about 1-inch apart for 4 to 5 minutes per side. When chops reach an internal temperature of between 130°F to 135°F, remove from heat; let rest for 5 to 7 minutes for medium doneness. Lightly season chops with salt and pepper. Serve with Fresh Apricot-Serrano Salsa.

Fresh Apricot-Serrano Salsa
2

In a mixing bowl, toss together apricots, serrano, cilantro, honey, mint, coriander and lime juice until well combined. Season with salt and pepper. Gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.

Ingredients

Lamb
 8 American lamb chops
 0.50 cup Harissa
 2 tbsp Coconut oil, plus more for brushing (can sub for vegetable)
 Salt & black pepper
Fresh Apricot-Serrano Salsa
 6 Ripe apricots, seeded & diced
 1 Serrano, thinly sliced
 2 tbsp Cilantro, minced
 1 tbsp Honey, warmed
 1 tbsp Mint leaves, minced
 0.50 tsp Ground coriander
 Juice of 1 lime
 Salt & pepper, to taste
Harissa Grilled American Lamb Chops with a Fresh Apricot-Serrano Salsa
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