Lamb Chops for Ingerid

    9 hours 15 minutes

    This recipe is dedicated to my good friend Ingerid who made the Harissa Sauce. Minimum marinating time is 2 hours; overnight is preferred. It is best to use fresh herbs. Dried herbs in the quantities indicated can be used as a substitute. Rubbing them between the palms of your hands helps to release the oils during marinating and cooking, thereby enhancing the flavour and aroma.

    Queensland, Australia
    3 people made this

    Serves: 4 

    • 4 thick lamb loin or chump chops
    • 2 medium red onions, cut in quarters and separate layers
    • 4 medium mushrooms, cut in quarters
    • 12 black olives
    • 2 tbsp olive oil
    • 1 cup (250ml) white wine
    • extra fresh coriander or flat-leaf parsley leaves for garnish
    • Marinade
    • 6 tbsp harissa sauce
    • 2 tbsp olive oil
    • 1/2 cup fresh coriander, finely chopped (or substitute 2 tsp dried coriander leaves)
    • 1/2 cup fresh mint, finely chopped (or substitute 2 tsp dried mint leaves)
    • 1/2 cup fresh flat-leaf parsley, finely chopped (or substitute 2 tsp dried parsley leaves)
    • zest of 1 lemon
    • white pepper, freshly cracked, to taste
    • sea salt, to taste

    Preparation:15min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours15min 

    1. Cut excess fat from lamb chops.
    2. To make the marinade, combine harissa sauce, coriander, mint, parsley, lemon zest, white pepper, sea salt and 2 tbsp olive oil in a bowl.
    3. Coat each side of the lamb chops with the marinade and place in a flat glass or ceramic dish, cover with cling wrap, and marinate in the refrigerator for 2 hours or preferably overnight.
    4. Remove lamb from refrigerator 1 hour before cooking to bring to room temperature.
    5. Heat the oven to 190˚C.
    6. To minimise moisture loss, choose a baking dish only wide enough to hold the lamb chops in one layer.
    7. Place onion, mushroom and black olives as a layer on the bottom of the baking dish. Toss the remaining oil through these ingredients and add the wine. Place the lamb chops as one layer on top.
    8. Seal the baking dish with aluminium foil, place in the oven and cook for 30 minutes.
    9. Take out of the oven, remove the aluminium foil, baste the lamb chops, and return to the oven uncovered.
    10. Cook for another 30 minutes, or until the lamb chops are cooked to taste.
    11. Serve garnished with the extra coriander or parsley leaves.

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    All the ingredients including harissa sauce are readily available. The preparation method is easy. The results are very satisfying because the lamb is moist and tender and all the flavours blend well together.  -  16 Apr 2009