Harissa Lamb Chops with Crispy Chickpea & Halloumi Salad

There is something about the sizzle of lamb chops on a hot griddle that immediately gets everyone gathered around the outdoor kitchen. These harissa-marinated lamb chops pack a punch of flavour that pairs perfectly with the salty, golden crunch of griddled halloumi and crispy chickpeas.

We love how the high heat of the griddle transforms a simple can of chickpeas into something snackable and addictive, while the lamb stays incredibly juicy inside. It is a fresh, vibrant plate that looks impressive but comes together quickly once your zones are set. Grab a cold drink and let's get grilling!

Jump to:

• Why We Love This Recipe
• Ingredients
• Instructions
• Tips, Substitutions & Serving Suggestions
• Love this Harissa Lamb Chops Recipe? Try These Griddle Recipes Next:
• 📖 Recipe

Why We Love This Recipe

• Texture Heaven: You get the crunch of the chickpeas, the chew of the halloumi, and the tender lamb all in one bite.
• One-Surface Meal: No jumping back and forth to the kitchen; the entire meal, including the salad toppers, is made right on the griddle.
• Bold Flavours: The smoky harissa and charred lemon create a restaurant-quality profile with very little effort.

Ingredients

Harissa Lamb Chops

• Racks of lamb
• Harissa paste
• Olive oil
• Garlic
• Smoked paprika
• Kosher salt
• Black pepper
• Lemon zest

Crispy Chickpeas & Halloumi

• Chickpeas
• Halloumi
• Olive oil
• Ground cumin
• Smoked paprika
• Salt

Salad Base & Dressing

• Baby spinach
• Red onion
• Parsley
• Mint
• Extra virgin olive oil
• Lemon juice
• Honey
• Salt

Optional Finish

• Pomegranate seeds or thinly sliced Fresno chili
• Harissa mixed with olive oil
• Lemon

See the recipe card below for quantities.

Instructions

Marinate the Lamb

In a medium bowl, whisk together the harissa, olive oil, garlic, paprika, salt, pepper, and lemon zest.

Slice your racks into chops, if not already done. Toss the lamb chops in the marinade until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours. Remove the lamb from the fridge 20 to 30 minutes before cooking to take the chill off.

Prep the Griddle

Preheat your griddle to medium-high heat. To manage this meal effectively, establish your heat zones:

• High Heat Zone: For searing the lamb.
• Medium Heat Zone: For crisping the chickpeas.
• Medium Low Zone: For gently browning the halloumi.

Lightly oil the surface once hot.

Crisp the Chickpeas

Ensure the chickpeas are bone-dry using a paper towel.

➡Pro Tip: For the crispiest chickpeas, remove any loose skins before drying them. It takes an extra minute but helps them crisp up significantly better.

Toss them in a bowl with olive oil, cumin, paprika, and salt. Spread them in a single layer on the medium heat zone. Let them sit undisturbed for 2 to 3 minutes to develop a crust, then use your bench scraper to toss. Cook for 8 to 10 minutes total until golden.

Brown the Halloumi

Place the halloumi slices on the medium low zone. Cook for 1 to 2 minutes per side, turning with tongs until the edges are golden and the cheese is slightly softened. Move them to the edge or remove them from the griddle if they finish before the lamb.

Sear the Lamb

Place the lamb chops on the high heat zone. Cook for 3 to 4 minutes per side, turning only once to ensure a deep crust.

• Target Temperature: Pull the lamb when it reaches an internal temperature of 130°F to 135°F for medium-rare.
• Optional: Place the lemon halves cut-side down on the griddle for 2 to 3 minutes until charred.

Rest and Assemble

Let the lamb rest for 5 minutes (the temperature will carry over to 135°F or 140°F). While it rests, whisk the dressing ingredients together and cut the halloumi into smaller pieces. In a large platter, layer the spinach, red onion, and herbs. Top with the warm chickpeas and halloumi.

Dress the salad just before serving.

Serve

Arrange the rested lamb chops over the salad. Drizzle with the harissa oil, garnish with pomegranate seeds or chili, and finish with a squeeze of the charred lemon juice.

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Tips, Substitutions & Serving Suggestions

• Substitution: If you cannot find halloumi, try grilling thick slices of “bread cheese” (Juustoleipa) or paneer. Both have a high melting point and hold their shape on the griddle.
• Serving Suggestion: This is a complete meal on its own, but it is also wonderful served with a side of warm pita bread or a scoop of garlicky labneh.
• Make Ahead: The dressing can be made up to 2 days in advance and kept in the fridge. Just give it a good shake before using.

Love this Harissa Lamb Chops Recipe? Try These Griddle Recipes Next:

• Shawarma-Spiced Lamb Smash Sliders with Garlic Toum
• Beef and Broccoli Noodle Bowl on the Griddle
• Chicken Teriyaki Sliders with Pickled Asian Slaw
• Griddled Shrimp & Charred Mango Lettuce Wraps!

📖 Recipe