Cameron Hamilton

Marinade Preparation:
1. Combine the harissa spice, tomato paste, minced garlic, lemon zest, juice, and olive oil in a mixing bowl. Mix thoroughly until a cohesive paste is formed.
2. Season the lamb chops with salt and black pepper, then generously coat them with the harissa marinade. Ensure every nook and cranny of the lamb chops is covered.
3. Refrigerate and allow to marinate for at least 3 hours, preferably overnight.
Harissa Yogurt Sauce:
4. While the lamb is marinating, prepare the harissa yogurt sauce. Mix Greek yogurt with the harissa and lemon juice in a bowl—season with salt. Set aside in the fridge until needed.
Cooking:
5. Bring the marinated lamb chops to room temperature. Preheat a grill or cast-iron skillet over medium-high heat.
6. Once hot, place the lamb chops in the skillet or on the grill, ensuring not to overcrowd. Throw in a few sprigs of rosemary alongside.
7. Cook 3-4 minutes per side for medium-rare (or to your desired doneness). The exterior should develop a rich, caramelized crust while the interior remains tender and juicy.
8. Once done, let the chops rest for about 5 minutes.
Plating:
9. Swipe a generous dollop of the harissa yogurt sauce on a plate.
10. Place the rested lamb chops atop the sauce.
11. Drizzle with some high-quality olive oil, and sprinkle with sea salt.
12. Garnish with fresh mint leaves.