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A platter of harissa grilled lamb chops with fresh apricot serrano salsa on couscous.

Harissa Grilled Lamb Chops with a Fresh Apricot-Serrano Salsa

Teri & Jenny
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Prep Time 25 mins
Cook Time 15 mins
Marinate Time 45 mins
Servings 6
Calories 472 kcal


fresh apricot-serrano chutney

  • 6 ripe apricots, seeded and diced
  • 1 serrano, thinly sliced
  • 1 tablespoon honey, warmed
  • 2 tablespoons mined cilantro
  • 1 tablespoon minced mint leaves
  • ½ teaspoon ground coriander
  • juice of 1 lime
  • salt and pepper to taste


  • ½ cup harissa
  • 2 tablespoons coconut oil, plus more for brushing onto the grill (can sub vegetable oil)
  • 8 lamb chops, room temperature
  • salt and pepper to taste


  • Preheat grill or grill-pan to medium-high heat.
  • Salsa: Place all ingredients into a mixing bowl and toss together until well combined. Season with salt and pepper, gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.
  • In a small mixing bowl whisk together the harissa and coconut oil. Brush mixture onto both sides of the chops and generously season with salt and pepper. Allow chops to sit for 15 minutes.
  • Brush grill top with oil and grill chops (about 1 inch apart) for 4 to 5 minutes on each side.
  • Remove from heat when the chops’ internal temperature reaches between 130-135 degrees and let rest for 5 to 7 minutes for medium doneness. Lightly season with salt and pepper. Serve with apricot-serrano salsa.


Calories: 472kcalCarbohydrates: 12gProtein: 57gFat: 21gSaturated Fat: 10gCholesterol: 171mgSodium: 439mgPotassium: 889mgFiber: 2gSugar: 9gVitamin A: 883IUVitamin C: 8mgCalcium: 37mgIron: 5mg
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