Harissa Lamb Chops with Corn and Dill Yogurt

Chef Ronnie Woo is making a mouth-watering lamb dish with Greek yogurt that serves 2-4.

Ingredients for Corn and Dill Yogurt

  • 2 cups Greek yogurt
  • 1 lemon, zest & juice
  • 1 cup fresh corn kernels (plus corn "milk")
  • ¼ cup grated Parmigiano-Reggiano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dry dill
  • Salt
  • Ground black pepper
  • Extra virgin olive oil

Ingredients for Harissa Lamb Chops

  • 6 dried chiles de arbol
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground caraway seeds
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 4 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 1½ pounds lamb chops

Harissa Lamb Chops - Home & Family


1. In a large mixing bowl, whisk together all the ingredients for the yogurt sauce until combined and chill in the refrigerator for 4 hours or overnight.

2. In a food processor, combine all the ingredients for harissa (except for the lamb chops) and blend until smooth.

3. In a plastic bag, combine the lamb chops and ¼ cup of the harissa. Gently massage the harissa into the lamb chops and marinate for 4 hours or overnight.

4. Preheat the oven to broil. Place the lamb chops on a baking sheet and broil on the top rack for 4 minutes, until harissa has caramelized. Serve with the corn & dill yogurt and enjoy!

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