Lamb chops with harissa yoghurt

Appetizing Lamb chops with harissa yoghurt Recipe

Celebrate the multicultural flavours of Australia with a barbecue and this lamb chops recipe.
Lamb chops with harissa yoghurt
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 500g sweet potato, washed

  • 2 tablespoons olive oil

  • 4 (200g each) lamb forequarter chops

  • 3/4 cup Coles Simply Less light Greek-style yoghurt

  • 2 teaspoons harissa paste (see note)

  • 2 tablespoons chopped fresh coriander leaves

  • 2 witlof, leaves separated

  • 1 cup fresh flat-leaf parsley leaves

  • 1/2 cup fresh coriander leaves

  • 1 tablespoon lemon juice

  • Lemon wedges, to serve


  • Step 1

    Using a fork, pierce sweet potato all over. Place on a microwave-safe plate. Microwave on HIGH (100%) for 4 minutes or until tender. Quarter sweet potato lengthways. Brush with half the oil.

  • Step 2

    Heat a greased barbecue plate or chargrill on medium-high. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Cook sweet potato for 2 to 3 minutes each side or until crisp.

  • Step 3

    Place yoghurt, harissa paste and chopped coriander in a small bowl. Stir to combine.

  • Step 4

    Combine witlof, parsley leaves and coriander leaves in a medium bowl. Drizzle with lemon juice and remaining oil. Toss gently to combine. Drizzle sweet potato with harissa yoghurt. Serve lamb chops with sweet potato, salad and lemon wedges.

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