Go Back
–+ servings
A platter half full with harissa lamb chops and the other half with a crispy chickpea & halloumi salad.

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes or up to 4 hours 30 minutes
Total Time 1 hour 5 minutes
Course Entree, Main Course, Salad
Cuisine Mediterranean-Inspired
Servings 4 -5

Ingredients
  

Harissa Lamb Chops

  • 2 racks of lamb approx. 16 ribs, frenched and cut into lollipops
  • 2 tablespoon harissa paste
  • 3 tablespoon olive oil
  • 2 cloves garlic finely grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Zest of ½ lemon

Crispy Chickpeas & Halloumi

  • 1 can chickpeas 14 oz / 400 g, drained, rinsed, and dried very well
  • 7 oz halloumi 200 g, cut into ½ inch (1.5 cm) cubes
  • 1½ tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of salt

Salad Base & Dressing

  • 2 cups baby spinach packed
  • ¼ small red onion very thinly sliced
  • ¼ cup parsley roughly chopped
  • ¼ cup mint roughly torn
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 pinches of salt

Optional Finish

  • Pomegranate seeds or thinly sliced Fresno chili
  • 1 tablespoon harissa mixed with 1 tablespoon olive oil
  • 1 lemon halved (for griddling)

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.

💬Tried this recipe?

  • We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.

Video

Keyword chickpea and halloumi salad, harissa lamb recipe, marinated lamb lollipops, outdoor griddle recipes, recipes on griddle, weber slate recipes
Tried this recipe?Let us know how it was!