Grilled lamb chops taste like Tunisian barbecue to me, especially with a quick olive oil and harissa sauce that lifts everything. No complicated marinade: good quality meat, high heat and this red sauce spooned on at the very end.
In Tunisia, grilled lamb is part of festive meals as much as everyday ones, and harissa is never far away. Olive oil and harissa is the simplest base you can imagine: the harissa brings chilli and garlic, while the olive oil softens the heat and makes the meat glisten.
I made these chops on 24 July 2026, in the middle of summer, on the grill. Here are my quantities for 4 people, with cooking times for pink meat, the way I like it. Adjust the amount of harissa to how much heat you enjoy.
The recipe
My recipeIngredients
Lamb chops
- 12 lamb chops (about 1 kg)
- Fine salt
- Freshly ground black pepper
Olive oil and harissa sauce
- 6 tbsp olive oil
- 2 tsp harissa
Method
- Take the chops out of the fridge 20 minutes before cooking so they come to room temperature. Pat them dry with paper towels.
- Make the sauce: in a bowl, whisk the olive oil and harissa with a fork until you get a smooth red sauce. Taste and add a little more harissa if you want it hotter.
- Heat a barbecue, grill or griddle pan over very high heat. The surface must be really hot to sear the meat without it sticking.
- Season the chops with salt and pepper on both sides just before putting them on the grill. Cook for 2 to 3 minutes per side for pink meat, or 4 minutes per side for medium.
- Transfer the chops to a dish and let them rest for 5 minutes under a sheet of foil so the juices settle.
- Spoon the olive oil and harissa sauce over the chops just before serving, or serve it on the side so everyone can add as much as they like.
Tips and variations
- Choose rib chops, which are more tender than the neck end chops.
- The sauce keeps for 1 week in a closed jar in the fridge: stir it before using.
- Leftover chops are lovely cold the next day with a drizzle of the sauce.
- On a barbecue, keep a cooler zone to finish cooking if the fat makes the flames flare up.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.