Executive Chef Conor Hanlon BBQ Harissa Australian Lamb Shoulder

  • Prep 12Hr
  • Cook 15Min
  • Style
  • Meat
  • Cut
  • Serves 4

BBQ Harissa Australian Lamb Shoulder with Grilled Pita and Minted Raita


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 :
½ cup Greek yogurt 
1 ½ tablespoons extra virgin olive oil
½ teaspoon kosher salt 
½ teaspoon black pepper 
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. Add the molasses and harissa paste. 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.