Harissa Honey Glazed Lamb Chops β smoky, spicy, and just the right touch of sweet π₯π―π. These chops are seared to perfection, then lacquered in a sticky glaze made with North African harissa, rich honey, and bright citrus. It’s bold and balanced, with charred edges and flavor for days.

π½οΈ Harissa Honey Glazed Lamb Chops
Ingredients (Serves 2β4):
- 8 lamb rib or loin chops
- Salt & black pepper
- Olive oil for searing
For the Glaze:
- 2 tbsp harissa paste (adjust to heat preference)
- 1Β½ tbsp honey
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- Zest of Β½ lemon
- Optional: Β½ tsp ground cumin or smoked paprika for extra depth
To Finish:
- Fresh mint or parsley, chopped
- Lemon wedges for serving
π¨βπ³ Instructions:
- Season the Chops:
- Pat lamb dry. Season both sides with salt and pepper.
- Mix the Glaze:
- In a bowl, whisk together harissa, honey, lemon juice, garlic, and zest. Set aside.
- Sear the Lamb:
- Heat olive oil in a skillet (or grill) over medium-high heat.
- Sear lamb chops 2β3 min per side until golden brown and just shy of your desired doneness.
- Glaze & Finish:
- Reduce heat to low. Brush glaze generously over chops.
- Cook 1β2 more minutes, turning to caramelize both sides in the glaze (watch carefully β honey can burn).
- Remove and rest for 5 minutes.
- Garnish & Serve:
- Sprinkle with herbs and a squeeze of fresh lemon.
ποΈ Serving Suggestions:
- Pair with couscous, herbed rice, or grilled flatbread.
- Add a cooling side like yogurt sauce or cucumber salad.
π‘ Pro Tips:
- No harissa? Use a mix of smoked paprika, chili paste, garlic, and olive oil.
- Works great with lamb shoulder chops for a more rustic, hearty version.
Want me to create a photo to show off that glistening glaze and juicy chop action? Or write a social post thatβll make followers drool? Iβm ready!