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Recipe: Harissa lamb chops with asparagus and bean salad

Minty yoghurt is the perfect finish to these juicy lamb chops served with a fresh asparagus and bean salad. Just one of the recipes available in the September edition of Coles Magazine.

Serves: Four
20 mins
10 mins


  • 250g green beans, ends trimmed
  • 2 bunches asparagus, woody ends trimmed, halved
  • 8 Coles Australian lamb loin chops
  • ¼ cup (20g) flaked almonds, toasted
  • 120g packet Coles Australian baby rocket
  • 200g beetroot dip
Harissa spice mix
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chili flakes (optional)
Minted yoghurt
  • 200g Greek-style yoghurt
  • ½ cup finely chopped mint


  1. Cook beans and asparagus in a large saucepan of boiling water for two minutes or until bright green and tender crisp. Refresh under cold water. Drain well.
  2. To make the harissa spice mix, combine cumin, coriander, paprika, caraway seeds, garlic powder and chilli, if using, in a bowl. Season.
  3. Heat a barbecue grill or chargrill on medium-high. Sprinkle the harissa spice mix evenly over the lamb. Cook on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. To make the minted yoghurt, combine yoghurt and mint in a bowl. Season. Add the almond and rocket to the bean mixture. Toss to combine. Divide bean salad and beetroot dip among serving plates. Top with the lamb and serve with minted yoghurt.

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