It is Lamb Lovers month, and I am pairing with the American Lamb Board to kick it off with some Harissa Rack of Lamb Kebabs! This delicious skewered meat is marinated in a North African inspired homemade harissa seasoning paste that is sure to give you a nice heat with some zesty citrus finish.
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So what is Harissa in these Harissa Rack of Lamb Kebabs?
I absolutely love cooking with fun and unique flavors. Came across this North African Harissa seasoning a couple of years ago by a travel blogger who told me I needed to try it out. I have since fallen in love with not only harissa but many other North African inspired recipes over fire.
Harissa is a great pairing with lamb because it is spicy and citrusy. The spice typically comes from African dried peppers, but I decided to add a little twist of my own and use chipotles. This may not be “traditional,” but it is a flavor close to my heart.
You make harissa by adding the chile paste with other seasonings like paprika, cinnamon, coriander, and caraway seeds. Mix that together with garlic, lemon juice and olive oil to make a thick paste like substance to lather on your American lamb!
Quick note about the American Lamb
I grabbed some American Lamb at my local butcher shop, but you can use the ALB locator to find some American lamb near you. I grabbed 2 racks of lamb and sliced between every two bones to make 2 bone racks. This is a great way to give you rack of lamb that can easily be skewered between the two bones and hold. I then marinated the lamb in the Harissa Paste for 12 hours and skewered it. Once it was skewered, it was time to cook it over the fire.
Cooking the Harissa Rack of Lamb Kebabs
Cooking these kebabs is the easy part. Make sure to have your fire at a medium high temperature around 325F. Let them cook for about 6 minutes per side, or rotate them every couple of minutes like I do. Roatiting helps to give an even cook with a delicious crust!
Once they hit your ideal internal temperature (mine is 125F for medium rare), let them rest for 5 minutes. Mix up some Mint Yogurt sauce (see recipe below) and dig in!
In the End…
This recipe a favorite in my house. The Harissa Rack of Lamb Kebabs are easy to make for any occasion, party or just to impress your friends. Plus when you start with American Lamb, you will finish with a fantastic result! Cheers and Happy Lamb Lovers month!
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Harissa Rack of Lamb Kebabs
- 2 Racks of American Lamb cut into 2 bone segments
- Smoky Harissa Seasoning:
- 3 tbsp of Chipotle Paste
- 1 tbsp Smoked Paprika
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tbsp Coriander
- 1.5 tsp Sea Salt
- 1 tbsp Caraway Seeds
- 1 tsp Black Pepper
- 4-6 Garlic Cloves minced
- 1 Lemon juiced & grated
- 3 tbsp of Olive Oil
Mint Yogurt Sauce:
- ¼ cup of Yogurt
- 1 Lemon juiced
- 2 tbsp of Mint chopped
- 1 tsp of Salt
- In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.
- Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.
- Preheat your grill or charcoal to a medium-high temperature of 325F.
- Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.
- Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!