Chargrilled Harissa Lamb Chops with Spiced Chickpea & Herb Salad
This dish is all about balance – smoky, spiced lamb picks up on the oak and subtle clove notes in the Jaraman Shiraz, while the harissa adds just enough heat to complement the wine’s rich, warming aromas. A fresh chickpea and herb salad keeps things bright, and a yoghurt-tahini drizzle ties everything together with a smooth, savoury finish.
Recipe by Chef Tammy Kwok
Serves 2 | Preparation 15 mins | Cooking 10 mins | Marinating 20 mins
Ingredients
- 4 lamb chops (frenched)
- 1 tbsp harissa paste
- 11 tbsp olive oil
- 1 tsp smoked paprika
- Salt & pepper, to taste
- 1 tbsp toasted almonds, roughly
chopped (for garnish)
Chickpea Salad
- 400g canned chickpeas, drained & rinsed
- ½ small red onion, finely chopped
- ¼ cup roughly chopped flat-leaf parsley leaves
- ¼ cup roughly chopped mint leaves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp ground cumin
Yogurt-tahini Drizzle
- ¼ cup Greek-style yoghurt
- 1 tbsp tahini
- 2 tsp lemon juice
Method
- In a large bowl, combine the lamb chops, harissa paste, olive oil, smoked paprika and a generous pinch of salt and black pepper. Mix well to combine, then refrigerate and allow to marinate for 20 minutes.
- Once you’re ready to cook, heat a chargrill pan or barbecue over medium-high heat. Grill the lamb chops for 3-4 minutes per side, or until cooked to your liking.
- While the lamb grills, in a large bowl, combine the ingredients for the chickpea salad. Season to taste with salt and black pepper.
- To make the yoghurt-tahini dip, combine the ingredients in a small bowl.
- To serve, spread the yoghurt-tahini dip onto a large serving plate. Top with the chickpea salad, the lamb and sprinkle with toasted almonds.
Serving Suggestions
- A diamond-shaped Syrah glass to balance spices, dark fruits, and structure.
- Serve at 16-18°C to bring out the wine’s depth and structure
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