Heat on one side of the plate, cool on the other — the oldest trick in North Africa
Two condiments. That's the entire distance between plain grilled chops and something people ask about. Harissa — the smoky North African chilli paste that lives in the supermarket's international aisle these days — gets twenty minutes to work into the lamb before the grill pan does its thing. And on the other side of the plate, yoghurt stirred through with mint and lemon, there to catch the heat the moment it lands. Loin chops carry a spice crust better than any other chop, and the whole dinner is on the table in forty minutes.
Ingredients
- 4 Your Farmer grass-fed lamb loin chops
- 2 tbsp harissa paste
- 1 tbsp olive oil
- Juice of 1 lemon, divided
- 1 clove garlic, crushed
- Salt to season
- 200g Greek-style yoghurt
- Small handful mint leaves, finely chopped
- Warm flatbreads or couscous, to serve
Instructions
Stir the harissa, oil, half the lemon juice, garlic and a good pinch of salt together. Massage into the chops and leave at room temperature for 20 minutes (or covered in the fridge overnight — optional, and even better).
4 loin chops2 tbsp harissa paste1 clove garlicStir the yoghurt with the mint, the remaining lemon juice and a pinch of salt. Keep it in the fridge until serving.
200g Greek-style yoghurtmint leavesHeat a grill pan over medium-high heat — hot, but not smoking. Harissa carries a little sugar and it scorches over ferocious heat.
Stand the chops on their fat edge for 2 minutes, then cook 3–4 minutes per side for medium, shifting them a little if the paste starts to catch.
Rest the chops for 5 minutes, loosely covered.
Swipe the minted yoghurt across the plates, sit the chops on top and serve with warm flatbreads or couscous to catch the juices.
flatbreads or couscousAppears in
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Why Loin Chops Carry a Spice Crust So Well
The loin chop is the small T-bone of the lamb — a plump eye of loin and a nugget of tenderloin either side of the bone — and that plumpness is exactly what a spice paste needs. There's enough thickness for the outside to develop a proper crust while the inside stays pink, which is where thinner chops let you down: by the time the harissa has caramelised, a cutlet is already past its best. The other secret is restraint with the flame. A paste with any sweetness in it wants medium-high heat, not the full blast — you're after mahogany, not charcoal. Your Farmer® loin chops come four to a pack in our pasture-raised lamb share, and grass-fed lamb has the character to stand up to harissa rather than hide behind it.
Swaps and Variations
Harissa brands vary wildly in heat, so taste yours before committing — with a fierce one, halve the quantity and let the yoghurt do more work. For young eaters, set aside a chop or two with just oil, lemon and salt before the paste goes on; same pan, same timing. Cutlets take the same treatment at two minutes a side, and on the beef side, rump loves harissa too. Grated cucumber squeezed dry and folded into the yoghurt takes it towards tzatziki territory; a spoonful of honey over the finished chops rounds the heat off entirely. If you're new to buying lamb this way, our guide to buying grass-fed lamb online in NSW is worth ten minutes with a cuppa.
Storage and Leftovers
Marinated raw chops keep 2 days in the fridge, so you can paste them tonight and cook tomorrow. Cooked chops keep 3 days airtight; the minted yoghurt keeps 3 days too, though the mint darkens — stir through fresh leaves to revive it. Leftover lamb sliced off the bone, cold, with the yoghurt and a warm flatbread is a wrap worth planning for. Reheat only if you must, and only in a brief hot pan — the microwave turns a harissa crust soggy and the pink centre grey in the same thirty seconds.
Frequently asked questions
How hot is harissa — will the kids eat this?
Can I marinate the chops overnight?
I don't have a grill pan — what else works?
How do I know the chops are cooked to medium?
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