Harissa BBQ Lamb Loin Chops with Roasted Citrus Brussels Sprouts

INGREDIENTS

For the Lamb Loin Chops:
4 lamb loin chops
2 tbsp harissa paste
1 tbsp honey
1 tbsp olive oil
1 tsp ground cumin
1 clove garlic, minced
Zest of 1 lemon
Salt & pepper, to taste
Chopped fresh mint or coriander (for garnish)

For the Roasted Citrus Brussels Sprouts:
300g Brussels sprouts, halved
2 tbsp olive oil
Zest of 1 orange
1 tbsp orange juice
1 tsp honey
Salt & pepper
Optional: toasted almonds or pine nuts for crunch

METHOD

1. Mix harissa, honey, olive oil, cumin, garlic, lemon zest, salt, and pepper. Rub onto lamb chops and marinate for at least 1 hour (or overnight).
2. Preheat BBQ to medium-high. Grill lamb chops 3–4 minutes per side until charred and cooked to your liking.
3. Rest: Let the chops rest for 5 minutes, then garnish with mint or coriander.
4. Toss halved sprouts with olive oil, salt, and pepper. Roast in a preheated oven (200°C) or on a BBQ-safe tray for 20–25 mins until crispy and golden.
5. While still hot, toss with orange zest, juice, and a drizzle of honey. Add toasted almonds or pine nuts for additional crunch.