Executive Chef Conor Hanlon BBQ Harissa Australian Lamb Shoulder
- Prep time 12Hr
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 4
BBQ Harissa Australian Lamb Shoulder with Grilled Pita and Minted Raita
Ingredients
Lamb:
- 2 Australian lamb shoulder chops
- Harissa rub (recipe below), as needed for marinating
- Cucumber-mint raita (recipe below), for garnish
Harissa Rub:
- 2 tbsp kosher salt
- 1 tbsp packed brown sugar
- 1 tsp black pepper
- 1 tsp ground cumin, toasted
- 1 tsp ground coriander, toasted
- ¾ tsp harissa paste
- 1 ½ tsp molasses
Cucumber-Mint Raita:
- ½ cup Greek yogurt
- 1 ½ tbsp extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ English cucumber, peeled, seeded, and diced
- ¼ cup fresh mint, chopped
- ½ tsp lemon juice
Method
To prepare the Harissa Rub and lamb, combine the dry spices with salt and sugar, then stir in the molasses and harissa paste until smooth. Rub the mixture evenly over the lamb shoulder chops and let them marinate in the refrigerator for 12 to 24 hours.
To make the Cucumber-Mint Raita, mix together Greek yogurt, olive oil, salt, black pepper, diced cucumber, chopped mint, and lemon juice in a medium bowl. Cover and refrigerate until ready to serve.
To grill the lamb, preheat a grill to medium-high heat and cook the marinated lamb chops to your desired doneness.
Top each chop with the chilled cucumber-mint raita and serve immediately.
Dietary Substitutions
For Keto version:
- Substitute molasses with monkfruit syrup.
For Paleo version:
- Replace Greek yogurt with plant-based yogurt.
For Whole30 version:
- Replace yogurt with plant-based yogurt such as coconut.
- Substitute molasses with date paste.
