BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

by Olivia McCrimmon May 11, 2022 2 min read

BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!

Serves 4 as a starter.


  • 1kg lamb shoulder chops
  • 1 jar sarafian harissa
  • 1 brown onion
  • 100ml olive oil
  • Sea salt
  • 1 nutmeg whole
  • 1 tablespoon whole cloves
  • 3 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon allspice
  • 2 baby cos lettuce
  • 1/3 bunch parsley
  • 1/3 bunch mint
  • 1/3 bunch basil
  • 1/3 bunch dill
  • 1 lemon
  • Lebanese cucumbers
  • Pickled chillis


  1. Grind spices in a mortar and pestle or spice grinder until fine and place them in a large mixing bowl.
  2. Grate the onion on a coarse side of cheese grater, then place the pulp into a clean tea towel.
  3. Wrap the towel up like a wonton then squeeze all the juice into the bowl with spices and add olive oil. Whisk to combine
  4. Add the lamb and rub marinade into for a few minutes. Leave in fridge overnight uncovered.
  5. Light a charcoal bbq and remove lamb and harissa from fridge.
  6. When coals turn white season lamb with salt and cook for 15 minutes turning every 5 minutes then rest for 5 minutes.
  7. Wash cos leaves and herbs then dry and arrange on a serving plate.
  8. Slice lamb off the bone into small bite size pieces and place in a serving bowl.
  9. Squeeze lemon and a little extra sea salt all over lamb
  10. Take a cos leaf, add a tablespoon of lamb, a teaspoon of harissa and some fresh herbs then wrap up and eat.