Harissa Rack of American Lamb Kebabs
Harissa Rack of American Lamb Kebabs
Harissa Rack of American Lamb Kebabs

Harissa Rack of American Lamb Kebabs

July 2, 2020

Pop these American Lamb Racks in a marinade, jump in the pool, and then throw them on the grill or over a fire! This Rack of Lamb Kebabs could not be more perfect for our upcoming holiday. The spiced marinade is balanced out with a mint yogurt sauce for a very flavorful plate!

  • Prep: 20 mins
  • Cook: 15 mins



2 Racks of American Lamb; cut into 2 bone segments

Smokey Harissa Seasoning

3 tbsp Chipotle Paste

1 tbsp Smoked Paprika

1 tsp Cinnamon

1 tsp Cumin

1 tbsp Sea Salt

1 1/2 tsp Caraway Seeds

1 tbsp Black Pepper

5 cloves Garlic

1 Lemon; juiced and grated

3 tbsp Olive Oil

Mint Yogurt Sauce

1/4 cup Yogurt

1 Lemon; juiced

2 tbsp Mint; chopped

1 tsp Salt


1In 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.

2Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.

3Preheat your grill or charcoal to a medium-high temperature of 325F.

4Add 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.

5Once 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!

Recipe and photos courtesy of the American Lamb Board and Over the Fire Cooking.