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Moroccan Spiced Barbecued Lamb Forequarter Chops

Published 17th August, 2021

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 20 Mins


  • 1.5kg Barossa Fine Foods Lamb Forequarter Chops
  • Olive Oil
  • ¼ Cup Parsley Leaves
  • Mixed Salad Leaves
  • Olsson’s Smoked Salt, to serve

Harissa Paste

  • 300gm Roasted Capsicums
  • 1 tbls Smoked Paprika
  • 1 tsp Sweet Paprika
  • 1 tsp Sea Salt
  • 1 tsp Dried Chilli Flakes
  • 5 Cloves Garlic
  • 1 Fresh Red Chilli (optional)
  • 2 tbls Olive Oil
  • 2 Lemon Juice
  • 1 tbls Spice Mix, see below

Spice Mix

  • 1 tbls Coriander Seeds
  • 1 tbls Cumin Seeds
  • 1 tsp Caraway Seeds
  • 1 tsp Fennel Seeds


  1. For the spice mix, gently dry toast the coriander, cumin, caraway and fennel seeds in a skillet over a low heat, allow to cool then grind in a spice grinder or mortar and pestle.
  2. Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined.
  3. In a large bowl place half of the harissa paste (reserve the remainder to serve with the lamb) and a good drizzle of olive oil, add the lamb forequarter chops, toss well to coat, marinate for 3-4 hours or overnight in the refrigerator. Remove the lamb from the marinade, drizzle with a little extra olive oil and barbecue the forequarter chops over a medium heat until cooked through.
  4. Serve the chops on a platter, sprinkle with the parsley leaves. Serve with a green salad, the remaining harissa paste and the Olsson’s smoked salt.