Executive Chef Conor Hanlon BBQ Harissa Australian Lamb Shoulder
- Prep time 12Hr
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 4
Get your taste buds sizzlin' with this juicy, spicy & finger-lickin' good BBQ Harissa Australian Lamb Shoulder recipe. Summer BBQs just got even better, mate!
Ingredients
- 2 each Australian lamb shoulder chops
-
Harissa rub, recipe follows as needed, for marinating
-
Cucumber raita as needed, for garnish
Harissa Rub:
-
2 tablespoons kosher salt
-
1 tablespoon brown sugar, packed
-
1 teaspoon black pepper
-
1 teaspoon ground cumin, toasted
-
1 teaspoon ground coriander, toasted
-
¾ teaspoon harissa paste
-
1 ½ teaspoon molasses
Cucumber-Mint Raita:
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½ cup Greek yogurt
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1 ½ tablespoons extra virgin olive oil
-
½ teaspoon kosher salt
-
½ teaspoon black pepper
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½ each English cucumber, peeled, seeded, diced
-
¼ cup fresh mint, chopped
-
½ teaspoon lemon juice
Method
To serve:
-
Grill marinated chops to desired temperature.
-
Top with the minted raita and serve immediately.
To make the rub:
-
Mix together the dry spices, salt, and sugar.
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Add the molasses and harissa paste.
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Rub the mixture all over the lamb shoulder and let it marinate in the refrigerator for 12- to 24 hours.
To make the raita:
-
In a medium bowl, mix together the ingredients.
-
Cover and refrigerate until needed.
Dietary Substitutions
For Keto:
- Substitute molasses with monkfruit syrup.
For Paleo:
- Replace Greek yogurt with plant-based yogurt.
For Whole30:
- Replace yogurt with plant-based yogurt such as coconut.
- Substitute molasses with date paste.
