BBQ Harissa Australian Lamb Shoulder with Grilled Pita and Minted Raita
2 each Australian lamb shoulder chops
Harissa rub, recipe follows as needed, for marinating
Cucumber raita as needed, for garnish
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
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.