Sat Bains' barbecued lamb chops with harissa recipe

This barbecued lamb is deliciously flavoursome

(Image credit: Sat Bains)

published 15 April 2025

This recipe blows my mind because it is the easiest thing in the world, said Sat Bains. You just need a freezer bag, a jar of harissa and some olive oil, then seal and shake the bag and leave to chill for three to four hours. When you cook this on the barbecue, make sure you include some gnarly, caramelised, charred bits, as they really add flavour. Make sure you ask your butcher to French-trim the lamb chops for you, unless you are confident in doing this. I eat these like a lollipop, with mint yoghurt and a lemon wedge, plus potato flatbread and raw cauliflower salad on the side.

Ingredients

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Place the harissa and olive oil in a freezer bag, add the lamb chops, seal and massage to coat the lamb.
Transfer to the fridge to marinate for 3 hours.
Get your barbecue ready when you take the lamb out of the fridge; this will allow the lamb to come up to temperature while the barbecue is heating up.
Remove the chops from the bag and cook for 4–5 minutes on each side.
Remove from the heat and drizzle with more olive oil and the lemon juice, and scatter over the lemon zest and torn mint.

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.