Harissa Lamb Chops with Spinach

Mr. Simply Homemade loves lamb and was therefore delighted when I told him I was going to be cooking this dish for the Easy Food Summer Special as part of their taste team. I have to admit I’m not mad about lamb myself, but am always up for trying something different and I figured with the harissa and spinach these would taste pretty good.

Harissa Lamb Chops with Spinach – Serves 4


8 Lamb Chops

2 1/2 tbsp Harissa

Salt & Black Pepper

3 tbsp Coconut Oil/Ghee

3 Large handfuls fresh Spinach

1tsp ground Cumin

Juice of 1/2 a Lemon


Pat the lamb chops dry with kitchen paper and spread them all over with harissa. Transfer to a non-metallic dish and cover with cling film. Place in the fridge to marinate for two hours, returning to room temperature 30 minutes before you start cooking.


Sprinkle the lamb chops with salt and black pepper. Melt two tablespoons of the ghee or coconut oil in a large heavy pan over a medium heat until hot but not smoking, then cook the chops for 3-4 minutes per side. Transfer the chops to a plate, cover with foil and rest for 5-6 minutes.


Meanwhile, melt the remaining ghee/coconut oil in the same pan and cook the spinach for 2-3 minutes until wilted, seasoning generously. Sprinkle with the cumin and squeeze over some lemon juice. Serve the spinach with the lamb chops.


This meal was a huge success, I served it with smashed potatoes, had requests for more and was told they’d love to have it again! Exactly what I like to hear.


I received this recipe from the Easy Food team and it was published in their 2015 Summer Special.

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