Marinaded in my easy Harissa Dressing then fast roasted, these lamb chops are succulent and spicy with a caramelized exterior but moist and tender within.
Pour the Harissa Dressing all over the lamb chops and rub well into the meat using your hands.
If liked, keep back some of the harissa dressing, stir into plain yogurt along with chopped mint to serve with the chops.
Cover and put in the fridge. Leave to marinate overnight if possible, or a minimum of 2 hours.
Preheat the oven to 200C and put in a roasting tin containing the olive oil.
When up to temperature, carefully add the chops to the hot oil.
Cook until done to your liking, turning occasionally (10-25 minutes). The outside should be dark and caramelized: turn up the oven temperature for the final few minutes if necessary.
Serve with salads, pickles and the harissa flavoured yogurt if liked.
Recommended accompaniment: Cauliflower-Broccoli Tabbouleh
Recipe for Harissa Dressing here